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Veal cutlets with a white bean, radicchio & tomato smash


  • Heat a layer of oil in a large heavy-bottomed pan and seal the seasoned cutlets on both sides.
  • Add a little fresh oil to the pan, if needed, and briefly sauté the garlic and rosemary.
  • Then add the cannellini beans with ¼ cup stock and a little more seasonings. Mix well and cook for about 5 mins until reasonably soft, before roughly mashing.
  • Add the radicchio and tomatoes with the parsley and a little more stock, if needed. Toss well and briefly cook.
  • Return the cutlets to the pan, in one layer, with a little more stock. Turn the heat down, cover and simmer for about 10 mins, turning once or twice.
  • When ready, remove the veal. Turn the heat up and stir the vinegar through the sauce. Then reduce a little and taste for seasoning.
  • To serve, spoon the vegies into individual flat soup bowls and top with a cutlet and a sprinkling of extra virgin olive oil.


  • 4 veal cutlets (or chops)
  • sea salt & freshly ground pepper
  • olive oil
  • 2 large garlic cloves, crushed
  • 1 heaped tspn chopped fresh rosemary
  • 1 can cannellini beans, rinsed & drained well
  • ½-1 cup chicken stock
  • 1 small radicchio, shredded
  • ½ punnet cherry tomatoes, quartered & then halved crossways
  • 2 tbsp chopped Italian (flat leaf) parsley
  • a splash of red wine vinegar
  • extra virgin olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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