Full ingredients list:
4 x 125g thin veal steaks
400g jar reduced-salt tomato sauce
100g bocconcini (about 3), thinly sliced
160g bag mixed salad leaves
1 medium red capsicum, seeded, sliced
250g punnet cherry tomatoes, halved
1 Lebanese cucumber, trimmed, sliced
1 tablespoon balsamic vinegar
basil leaves, to garnish (optional)
4 slices wholegrain bread, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat grill on high. Spray a frying pan with olive oil and set over a medium heat. Cook veal for 1–2 minutes per side, or until golden brown, and transfer to a shallow ovenproof baking dish.
Step 2Return pan to a medium heat; add pasta sauce and cook for 1 minute, or until hot. Pour sauce evenly over veal to cover and top with bocconcini slices. Place dish under grill for 2–3 minutes, or until cheese is golden and bubbling.
Step 3Meanwhile, combine the salad leaves, capsicum, tomatoes, cucumber and vinegar in a large salad bowl. Garnish veal with basil leaves, if using, and serve with salad and a slice of wholegrain bread.
If you don’t like veal, you can use chicken or pork fillets instead. You can also use a meat mallet to thin out the pieces of meat.
About this recipe
First published: December 2015