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How to make Veal scaloppine with spicy tomato & caper sauce

Yield = 4
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • Olive oil spray
  • 4 (125g each) veal schnitzels
  • 1 small red onion, finely chopped
  • 1 garlic clove, crushed
  • 1/4 teaspoon dried red chilli flakes
  • 60ml (1/4 cup) white wine
  • 400g can no-added-salt chopped tomatoes
  • 1 tablespoon salted baby capers, rinsed, drained, finely chopped
  • 2 teaspoons balsamic vinegar
  • 1/4 cup fresh basil leaves
  • Steamed Baby Coliban (Chat) potatoes, to serve (see note)
  • Rocket leaves, to serve

Method

  • Step 1 Heat a large non-stick frying pan over high heat. Spray with oil. Cook the veal for 1-2 minutes each side for medium-well or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
  • Step 2 Heat the pan over medium heat. Spray with oil. Add the onion and cook, stirring occasionally, for 3-4 minutes or until soft. Add the garlic and chilli and cook, stirring, for 1 minute or until aromatic. Add the wine and simmer until reduced by half. Add the tomato and capers and simmer for 5-10 minutes or until the sauce thickens slightly. Stir in the vinegar.
  • Step 3 Add the veal and turn to coat in the sauce. Top with the basil leaves and serve with potatoes and rocket.