Rachael Ray's Non-profit Organization Yum-o!

INGREDIENTS:

• 4 veal scallopini cutlets, pounded thin
• 2 eggs
• 1 cup flour
• 1 cup breadcrumbs, plain
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 1/2 pounds green beans
• 1 lemon, quartered
• 4 tablespoons butter
• 6 large potatoes, preferably Yukon Gold
• 1/4 cup milk
• Salt and pepper to taste

DIRECTIONS:

1. Put two large pots filled with water on the stove over high heat.
2. Cut off both ends of the green beans and set aside.
3. Line up two shallow bowls and one plate.
4. In first bowl, crack the two eggs and whisk together.
5. In the second bowl, add one cup of flour.
6. On the plate, spread out the breadcrumbs.
7. Cover both sides of each piece of veal with the flour, then the egg and then the breadcrumb mixture in that order.
8. Once the water is boiling in the pots, add potatoes (with skins on) to one pot.
9. Put beans in the second pot of boiling water. 
10. Heat a large skillet on medium heat and add two tablespoons of EVOO to the pan. When the oil is smoking, but not too hot, add the veal cutlets. Cook 2-3 minutes per side until they are crispy and lightly browned. Add salt and pepper to taste. 
11. Boil beans for six minutes then drain in a colander. Toss with one tablespoon butter and salt to taste.
12. Check the potatoes by sticking a fork into one of them. If tender, then they are done. If not, let cook another five minutes. Drain in a colander and add back to the pot. Add two tablespoons butter and 1/4 cup of milk and mash together. Add salt and pepper to taste.
13. Put one cutlet, some beans and a dollop of potatoes on each plate.

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