Ingredients

• 400g Kipfler potatoes, scrubbed
• 2 cups fresh continental parsley leaves
• 2 drained anchovy fillets
• 2 teaspoon drained baby capers
• 1 garlic clove, halved
• 1 tablespoon lemon juice
• 1 tablespoon white balsamic vinegar
• 2 tablespoon extra virgin olive oil
• 150g green beans, thinly sliced, blanched
• 125g (1/2 cup) drained roasted capsicum, sliced
• 40g (1/4 cup) pitted kalamata olives
• 8 (80g each) uncrumbed veal schnitzels, halved diagonally

Method

• Step 1 For the potato salad, place the potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Season with salt. Reduce heat to medium and simmer for 14 minutes or until tender. Drain. Cut the potatoes into thick slices.
• Step 2 Meanwhile, for the salsa verde, process the parsley, anchovies, capers and garlic in a food processor until finely chopped. Combine the lemon juice, vinegar and 1 tablespoon of the oil in a jug. Season. With the motor running, gradually add the lemon juice mixture to the parsley mixture until well combined. Transfer to a bowl. Reserve 1/4 cup of the salsa verde.
• Step 3 Place the potato, bean, capsicum, olives and salsa verde in a large bowl. Gently toss to combine.
• Step 4 Heat 1 teaspoon of the oil in a large non-stick frying pan over high heat. Season veal and cook, in 4 batches, turning, for 1 minute each side or until browned and just cooked through. Transfer to a plate and keep warm while cooking remaining veal.
• Step 5 Divide potato salad among plates. Top with the veal and a spoonful of the reserved salsa verde.