- Step 1
Combine the parsley, basil, mint, capers, vinegar and oil in a small bowl.
- Step 2
Spray a large frying pan with olive oil spray to grease. Heat over medium-high heat. Season both sides of the veal with salt and pepper. Cook veal in 2 batches for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Step 3
Add the beans, tomato and garlic to the pan and cook, stirring, for 2 minutes or until the beans are heated through. Stir in half the parsley mixture.
- Step 4
Divide the bean mixture among serving dishes. Top with the veal. Top with remaining parsley mixture to serve.
How to store fresh basil: Store any leftover basil so you can make pesto another night. Wrap the basil in paper towel and store in a sealed plastic bag or airtight container in the fridge for up to three days.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.