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Veal with tomato, sage & bocconcini
Veal with tomato, sage & bocconcini
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Classic Italian flavors of meat, cheese, herbs, and tomatoes shine in this delicious dish.
Ingredients:
  • Olive oil spray
  • 4 (about 125g each) veal leg steaks
  • 1 red onion, finely chopped
  • 2 tsp chopped fresh sage
  • 1 x 400g can no-added-salt chopped tomatoes
  • 500g small washed potatoes, quartered
  • 40.00 ml chopped fresh continental parsley
  • 75g bocconcini, thinly sliced
  • Steamed green round beans, to serve
Instructions:
  • Preheat a non-stick frying pan over high heat and lightly spray with olive oil. Sear veal for 1-2 minutes on each side until desired doneness. Place the seared veal in a baking dish.
  • • Lower the heat to medium and generously coat the pan with olive oil spray. • Sauté the onion for 5 minutes until soft, stirring occasionally. • Introduce the garlic and sage, stirring constantly for 1 minute. • Mix in the tomato and raise the heat to high until it boils. • Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the mixture thickens.
  • While the potato steams in a steamer basket over simmering water for about 10 minutes until tender, mix in half of the parsley and season with pepper. Toss everything together to combine well.
  • Preheat the grill to high. Drizzle the tomato mixture over the veal, add the bocconcini on top, and grill for 2-3 minutes until the cheese melts. Garnish with the remaining parsley and serve alongside the potato and beans.

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