Veal Scallopini with Butter Beans, Tomatoes and Spring Greens

I love recipes that take the “boring” out of “meat and vegetables.” I know so many people who grew up eating grilled chicken breasts with frozen mixed veggies so find the concept utterly boring and tasteless. I’m here to tell you that it’s not only not, but can in fact be delicious, flavorful and different.

This is a favorite of mine because it’s so quick. And healthy! A good excuse to avoid that pizza order. It also can be made with any meat cutlet and any salad topping, so just go and make it!

• 2 veal cutlets (or any thinly-pounded meat cutlet)
• ¼ cup flour, seasoned with salt and pepper
• 2 T olive oil
• Bag of mixed spring greens
• 1 pint cherry tomatoes, cut in half
• 1 can cannellini beans
• 3 T olive oil
• 1 T balsamic vinegar
• 1 t dijon mustard

Heat olive oil in a non-stick pan until hot.

Put seasoned flour on a flat plate. Dip the cutlets into the flour on both sides, then cook in the oiled pan until cooked through, about 3 minutes per side.

While the meat is cooking, milk the olive oil, vinegar and mustard together to make a dressing. Put salad greens, tomatoes and beans into a large salad bowl and toss in the dressing.

Place one piece of cooked meat on each plate. Top with the salad. Enjoy!