Veal Cutlets with Pesto Sauce

Sprinkle the cutlets with salt and pepper and grill until well browned on both sides and cooked as desired.

Meanwhile, place potatoes in a medium pan of boiling water; simmer, covered, until almost tender. Add the beans and simmer, covered, until potatoes and beans are tender; drain.

Heat the oil in a frying pan; add the mushrooms and cook, stirring, until softened. Add the stock, pesto and cream; cook, stirring, until hot; stir in basil. Serve cutlets and sauce with the potatoes and beans.

Not suitable to freeze.

Potato and beans suitable to microwave.