Seared Veal Cassoulet
Servings 2 servings
Calories 551kcal
Ingredients
Beans
- 2 tbsp Extra-virgin olive oil
- 2 tbsp Red onion minced
- 2 cloves Garlic sliced
- 1 cup White beans including the liquid from the can
- 1/2 cup Grape tomatoes quartered
- 1/4 cup Chicken broth
- 1/4 tsp Red pepper flakes
- 2 tsp Fresh sage chopped, plus some for garnish
- 1/2 tsp Lemon juice
Parmesan Bread
- 1 tbsp Butter
- 2 slices Baguette about 3 inch long
- 2 tsp Parmesan cheese grated
Veal
- 4 oz Veal cutlets
- 1/4 tsp Smoked paprika
- 1 tbsp Extra-virgin olive oil
- 1 tsp Capers
Instructions
- For the cassoulet: Heat a saute pan on medium heat. Once hot, add the oil. Saute the onion, and garlic until golden brown. Stir in the beans, tomatoes, broth, red pepper flakes, sage and lemon juice. Bring to a low simmer to build flavor until the sauce becomes creamy. Season with salt and pepper to taste.
- For the bread: Preheat the oven broiler on low. Butter the baguette, top with parmesan, and season with cracked pepper. Cook in the oven until golden brown.
- For the veal: spread the veal cutlets out onto a cutting board and cover with plastic wrap. Using a mallet, rolling pin, or small saute pan gently pound the veal to about 1/4 inch thick. Then season both sides with salt and pepper. Lightly sprinkle each side with smoked paprika. Cut each cutlet in half or thirds.
- Heat a saute pan or nonstick pan over medium heat. Once hot, add the oil. Sear the veal on both sides to golden brown. About 2 minutes per side (cooking longer could overcook and dry them out). Important to make sure the pan is hot prior to searing the veal.
- Serve the veal over the beans. Serve with parmesan bread. Garnish with capers and sage.
Nutrition
Calories: 551kcal | Carbohydrates: 42g | Protein: 28g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 425mg | Potassium: 940mg | Fiber: 7g | Sugar: 3g | Vitamin A: 568IU | Vitamin C: 7mg | Calcium: 158mg | Iron: 6mg