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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Lovely fresh basil really compliments this dinner. I did sub mozzarella for the provolone. Ingredients:
2 tablespoons olive oil |
1 red onion, halved and thinly sliced |
1/3 cup basil leaves, torn |
400 g diced tomatoes, diced |
2 garlic cloves, thinly sliced |
4 (200 g) boneless veal leg steaks |
1/4 cup plain flour |
70 g provolone cheese, thinly sliced |
Directions:
1. Heat 1 tb oil in saucepan over medium heat and add onion and cook for 2-3 mins or until it begins to soften.
2. Add 1/4 cup of the basil leaves and the tomatoes and cook, stirring often for 5-6 mins or until heated through.
3. Add the garlic and cook for 4-6 mins or until sauce thickens.
4. Season both sides of the veal with salt and pepper then lightly coat in flour, shaking off excess.
5. Heat remaining oil in a non-stick pan over medium heat and cook in batches for 3-4 minutes each side (depending on thickeness - I cooked for 1/2 that time) until cooked to your liking.
6. Transfer to plates, top with cheese, tomato sauce and remaining basil.
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