Stuffed Veal Escalope Roll on Beans and Tomatoes

Top with crab. Season with salt, pepper and a squeeze of juice from a lemon, roll up and sauté in olive oil. Cut the beans in half lengthwise, blanch in salted water, drain and toss in butter, salt and pepper. Cut the tomatoes into strips, sauté in olive oil and add salt, pepper and minced garlic.

Arrange everything on a flat plate and garnish with basil leaves.

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