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Veal and sun-dried tomato parcels
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Whip up a flavorful, iron-packed schnitzel with minimal effort for a satisfying meal.
Ingredients:
  • 500g potato
  • 8 x 100g veal schnitzels (uncrumbed)
  • 99.00 gm basil pesto
  • 150g sun-dried tomato
  • 332.50 ml shaved parmesan
  • Olive oil cooking spray
  • 2 small zucchini, thickly sliced diagonally
  • 56.88 gm extra virgin olive oil
  • 125g baby spinach
  • 170g jar marinated artichoke quarters, drained
  • 40.00 ml balsamic vinegar
Instructions:
  • Pierce potatoes all over with a fork, then arrange them on a large microwave-safe plate lined with paper towel. Cover with another piece of paper towel and microwave on HIGH power for 4 to 5 minutes, or until almost tender.
  • Lay the veal flat, spread pesto on one half of each piece, add a tomato on top, sprinkle 1 tablespoon of parmesan on each, fold to enclose the filling, secure with a toothpick, and season with salt and pepper.
  • Prepare the barbecue hotplate or grill by lightly spraying it with oil and heating it to medium-high. Cut the potatoes into thick slices and combine them with the zucchini in a bowl. Drizzle 1/2 of the oil over the vegetables and toss to coat evenly. Season with salt and pepper. Grill the potato and zucchini slices for 3 to 4 minutes on each side until they are golden brown and tender. Transfer to a large heatproof bowl and cover to retain warmth.
  • Sear veal schnitzels for 2 to 3 minutes on each side until medium or preferred doneness. Place on a plate and remove toothpicks.
  • Next, combine spinach, the rest of the parmesan, and artichoke with the potato mixture. Drizzle with vinegar and the remaining oil. Season with salt and pepper, then toss everything together. Enjoy the veal parcels alongside the salad.

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