Veal cutlets in garlic-tomato sauce

Name: Veal cutlets in garlic-tomato sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g runner beans; 7-10 Tbsp Salt; 500 g Potatoes; 5 TABLESPOONS Oil; 7-10 Tbsp black pepper; 3 Garlic cloves; 1 Onion; 500 g chunky tomato sauce; 7-10 Tbsp dried oregano; 8 Veal cutlets (70 g each); 7-10 Tbsp some fresh oregano

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g runner beans
7-10 Tbsp Salt
500 g Potatoes
5 TABLESPOONS Oil
7-10 Tbsp black pepper
3 Garlic cloves
1 Onion
500 g chunky tomato sauce
7-10 Tbsp dried oregano
8 Veal cutlets (70 g each)
7-10 Tbsp some fresh oregano

Directions

1
Wash and clean the beans and cook them in boiling salted water for about 15 minutes. In the meantime, peel potatoes and cut into quarters. Heat 2 tablespoons of oil in a pan and fry the potatoes for about 8 minutes.
2
Season with salt and pepper. Peel 1 clove of garlic and press it through a garlic press. Peel and finely dice the onion. Heat 1 tablespoon of oil in a saucepan and sauté the garlic and onion.
3
Deglaze with tomato sauce. Drain and add the beans. Simmer at medium heat for about 5 minutes. Season with salt, pepper and oregano. Peel the rest of the garlic and cut into slices. Heat the remaining oil in a pan and fry the veal cutlets on both sides.
4
Roast the garlic with it. Arrange everything and serve garnished with fresh oregano.