1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Balsamic veal with zucchini, capsicum and feta salad

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings


  • olive oil cooking spray
  • 2 red capsicums, thickly sliced
  • 3 zucchini, thinly sliced diagonally
  • 4 (125g each) thin veal steaks
  • 1/2 cup Massel chicken style liquid stock
  • 2 tablespoons balsamic vinegar
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/2 cup fresh basil leaves, roughly torn
  • 100g low-fat feta, crumbled


  • 1
    Spray a barbecue plate or chargrill with oil. Heat on high heat. Cook capsicum and zucchini for 2 to 3 minutes each side or until tender and browned. Remove to a plate. Cover to keep warm. Set aside.
  • 2
    Meanwhile, heat a large non-stick frying pan over high heat. Spray with oil. Cook veal for 2 minutes each side or until cooked to your liking. Remove to a plate. Cover to keep warm.
  • 3
    Add stock to pan. Simmer for 1 to 2 minutes or until slightly reduced. Stir in vinegar. Simmer for 1 minute or until mixture thickens. Remove from heat.
  • 4
    Place vegetables, parsley, basil and feta in a large bowl. Season with salt and pepper. Toss to combine. Divide veal between plates. Top with vegetable mixture. Drizzle with stock mixture. Serve.

Source: taste.com.au


Please enter your comment!
Please enter your name here