Veal Scaloppine with Spicy Tomato & Caper Sauce

 

One pan is all it takes to make this deliciously tomatoey Mediterranean meal.

What you will need

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

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