Veal escalopes with caper sauce & green bean salad

1. Boil or steam the green beans for 3-5 minutes, until tender. Meanwhile, heat a small pan over a low heat and gently toast the chopped walnuts for 1-2 minutes. Mix the mustard and French dressing in a small bowl, and set aside.

2. Rinse the steamed green beans under cold water until cool. Shake off any excess water and pat dry with kitchen paper. In a large bowl, mix the green beans, dressing and walnuts together, and chill in the fridge.

3. Pat the veal dry with kitchen paper, season both sides, then coat with olive oil. Heat a large nonstick pan over a medium heat. Pan fry the veal for 4-6 minutes, flipping once or twice to ensure the surface of the meat is thoroughly cooked. Turn off the heat and transfer to a chopping board to rest for 3 minutes. In the still-hot pan, melt the butter, then stir in the capers. Serve the veal, sliced or whole, drizzled with caper butter, with the green bean salad on the side.