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Ingredients

60ml (1/4 cup) olive oil
1 brown onion, halved, coarsely chopped
1 medium (about 150g) carrot, peeled, chopped
1 garlic clove, crushed
Flesh & juice of 4 tomatoes
1 x 400g can cannellini beans, rinsed, drained
2 tablespoons chopped fresh oregano
Salt & freshly ground black pepper
35g (1/3 cup) finely grated parmesan
4 (about 175g each) veal loin cutlets
1 tablespoon fresh oregano leaves, to garnish

Method

Step 1 Heat 1 tablespoon of the oil in a saucepan over medium-high heat. Add onion, carrot and garlic, and cook, stirring occasionally, for 5 minutes. Add tomato and cook, covered, for 6 minutes or until sauce thickens. Add beans and oregano and cook, stirring, for 2 minutes or until heated through. Season with salt and pepper.
Step 2 Meanwhile, scatter parmesan over a plate. Dip veal in parmesan, pressing firmly to coat. Heat remaining oil in a non-stick frying pan over medium heat. Add veal and cook for 4 minutes each side for medium or until cooked to your liking.
Step 3 Spoon ragout among serving plates. Top with cutlets and sprinkle with oregano leaves to garnish. Serve immediately.

Parmesan veal cutlets with white bean ragout

How to make Parmesan veal cutlets with white bean ragout

Ingredients

Method