Cutlet with parmesan crust and pesto

Name: Cutlet with parmesan crust and pesto
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1 Garlic clove; 1 collar Basil; 20 g Pine nuts; 100 ml oil + 50 ml olive oil; 1 TABLESPOON Lemon juice; 7-10 Tbsp salt, sugar, pepper; 250 g green beans; 50 g Butter; 2 Veal cutlets with bone (à approx. 350 g); 60 g Breadcrumbs; 80 g grated parmesan; 2 Eggs (Gr. M); 4 TABLESPOONS Flour; 6 TABLESPOONS clarified butter

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

1 Garlic clove
1 collar Basil
20 g Pine nuts
100 ml oil + 50 ml olive oil
1 TABLESPOON Lemon juice
7-10 Tbsp salt, sugar, pepper
250 g green beans
50 g Butter
2 Veal cutlets with bone (à approx. 350 g)
60 g Breadcrumbs
80 g grated parmesan
2 Eggs (Gr. M)
4 TABLESPOONS Flour
6 TABLESPOONS clarified butter

Directions

1
For the pesto, peel and chop the garlic. Wash the basil, shake dry and pluck the leaves. Finely puree the garlic, basil, pine nuts, 100 ml oil and lemon juice. Finally add the olive oil and puree with it.
2
Season to taste with salt.
3
Wash and clean the beans. Bring butter, 75 ml water, salt and 1 pinch of sugar to the boil. Add beans, bring to the boil again and cook over medium heat for about 8 minutes until the liquid has evaporated. Keep warm.
4
In the meantime, wash the chops and pat them dry. Season with salt and pepper. Mix breadcrumbs and parmesan. Whisk the eggs. First turn the chops in the flour, then pass them through the eggs and finally turn them in the breadcrumbs-cheese mixture.
5
Press on the breadcrumb coating.
6
Preheat oven (electric cooker: 160 °C/circulating air: 140 °C/gas: see manufacturer). Heat lard in a pan. Brown the chops on each side. Season with salt and pepper and place on a baking tray.
7
Roast in the hot oven on the second rack from below for about 10 minutes, then leave to rest in the switched off oven for about 5 minutes. Serve the chops with the beans and some pesto together. The remaining pesto will keep in the refrigerator for 1-2 weeks.