Veal Chops with Green Beans

Serves 4
Preparation time: approx. 45 minutes
Difficulty: easy

Ingredients
200 g green pitted olives
1 bunch parsley
1 bunch chives
2 garlic cloves
3 shallots
1 lemon
5 tbsp olive oil
Salt and pepper
Sweet paprika
500 g green beans
600 g small new potatoes
8 veal chops, approx. 150 g each

Preparation
Finely chop the olives and place in a bowl. Wash and finely chop the parsley leaves and add to the olives. Wash the lemon briefly in hot water, finely grate the zest and squeeze the juice. Mix the juice and zest with 3 tbsp olive oil and season with salt, pepper and sweet paprika.
Finely chop the shallots and garlic. Finely slice the chives and keep separately.
Wash the new potatoes under cold water without peeling. Steam until just tender. Heat a little olive oil in a pan and fry the potatoes until golden, adding the chives at the end.
Trim and wash the beans. Cook in salted boiling water for about 10 minutes so they remain slightly crisp. Heat olive oil in a pan, sauté the shallots and garlic, then quickly toss in the beans.
Fry the veal chops in the remaining oil for about 5 minutes on each side, turning only once. Season and serve with the beans, potatoes and olive-lemon sauce.