Veal Cutlets with Garlic
|Green beans||8 Ounce|
|Wine vinegar||1 1⁄2 Tablespoon|
|Garlic||4 Clove (20 gm)|
|Black pepper||1⁄2 Teaspoon|
|Chopped chives||1 Teaspoon|
Cook the beans in boiling salted water until just tender.
Drain, cool and mix with half the oil, the sugar and vinegar.
Peel the garlic and leave whole.
Rub the salt and pepper into both sides of the veal and push a clove of garlic into each cutlet; brush both sides with the remaining oil.
Broil or barbecue the cutlets for 2-3 minutes on each side.
Serve sprinkled with chopped chives and with the bean salad.