One pan is all it takes to make this deliciously tomatoey Mediterranean meal.
Ingredients
- Olive oil spray
- 4 (125g each) veal schnitzels
- 1 small red onion, finely chopped
- 1 garlic clove, crushed
- 1/4 teaspoon dried red chilli flakes
- 60ml (1/4 cup) white wine
- 400g can no-added-salt chopped tomatoes
- 1 tablespoon salted baby capers, rinsed, drained, finely chopped
- 2 teaspoons balsamic vinegar
- 1/4 cup fresh basil leaves
- Steamed Baby Coliban (Chat) potatoes, to serve (see note)
- Rocket leaves, to serve
Method
- Step 1Heat a large non-stick frying pan over high heat. Spray with oil. Cook the veal for 1-2 minutes each side for medium-well or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
- Step 2Heat the pan over medium heat. Spray with oil. Add the onion and cook, stirring occasionally, for 3-4 minutes or until soft. Add the garlic and chilli and cook, stirring, for 1 minute or until aromatic. Add the wine and simmer until reduced by half. Add the tomato and capers and simmer for 5-10 minutes or until the sauce thickens slightly. Stir in the vinegar.
- Step 3Add the veal and turn to coat in the sauce. Top with the basil leaves and serve with potatoes and rocket.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
826 kj
Energy
6g
Fat Total
3g
Saturated Fat
2g
Fibre
29g
Protein
10mg
Cholesterol
204.71mg
Sodium
4g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Notes
If Baby Coliban (Chat) potatoes unavailable, use small Lady Christl potatoes.
Veal coated in classic Italian flavours is boosted by dried chilli flakes and balsamic.
- Author: Chrissy Freer
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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