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Veal Scaloppine with basil & garlic tomatoes
Veal Scaloppine with basil & garlic tomatoes
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Prep Time:
15 minutes
Cook Time:
8 minutes
Total Time:
23 minutes
Ingredients:
  • 4 (about 5009) veal leg steaks
  • 1 lemon, juiced
  • Salt & ground black pepper, to taste
  • 60mls 1/4 cup) olive oil
  • 250g (1 punnet) cherry tomatoes
  • 250g (1 punnet) teardrop tomatoes
  • 82.50 ml torn fresh basil leaves
  • Extra fresh basil sprigs, to garnish
  • Ciabatta bread, sliced, to serve
Instructions:
  • Tenderize the veal steaks to 1 cm thickness between plastic wrap. Place them in a large shallow ceramic or glass dish. Pour lemon juice over the veal, ensuring they are coated. Season with salt and pepper, then let them marinate for 5 minutes.
  • In a medium frying pan over medium heat, warm 2 1/2 tablespoons of oil. Add garlic, cherry and teardrop tomatoes. Cook on low heat for 8-10 minutes until tomatoes are soft, stirring occasionally. Add basil, remove from heat, and keep warm.
  • Preheat a chargrill or barbecue to medium-high heat, then lightly grease with the remaining olive oil.
  • Grill the veal steaks on the preheated chargrill or barbecue for 1-2 minutes per side to your preferred doneness. Plate the veal with the tomato mixture, top with extra basil, and serve with bread.

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