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Veal steak sandwich with caponata
Veal steak sandwich with caponata
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indulge in a quick, savory veal steak sandwich with flavorful caponata after work – ready in 30 minutes!
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 2 baby eggplant, cut into 1cm pieces
  • 1 small zucchini, cut into 1cm pieces
  • 1 small yellow capsicum, cut into 1cm pieces
  • 2 garlic cloves, crushed
  • 150g grape tomatoes, halved
  • 27.20 gm sultanas
  • 40.00 ml red wine vinegar
  • 4 x 125g uncrumbed veal schnitzels
  • 2.50 gm smoked paprika
  • 4 x 2cm-thick slices rye sourdough bread
  • 39.60 gm light whole-egg mayonnaise
  • 62.50 ml shaved parmesan
  • 60g baby rocket
Instructions:
  • In a large frying pan over medium-high heat, heat half of the oil. Add eggplant, zucchini, and capsicum. Cook for 5 minutes until vegetables are golden and tender. Stir in garlic and tomato, cook for 2 to 3 minutes until tomato softens. Add sultanas and vinegar, cook for an additional 2 to 3 minutes until vegetables are tender.
  • Next, generously coat the veal with the remaining oil and then sprinkle it evenly with paprika for added flavor.
  • Preheat a sizzling chargrill pan until hot. Sear veal for 1 minute on each side for a perfect medium cook, or to your desired level of doneness.
  • Toast the sourdough until golden brown. Spread a thin layer of mayonnaise on one side of each toast. Layer with veal and caponata. Sprinkle with Parmesan cheese. Season with salt and pepper to taste. Garnish with rocket before serving.

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