Veal Scaloppine with basil & garlic tomatoes

Method

• 1
  Lightly pound the veal steaks between sheets of plastic wrap with a meat mallet or rolling pin until about 1 cm thick. Pour the lemon juice into a large shallow ceramic or glass dish. Add the veal and turn to coat with the lemon juice. Sprinkle with salt and pepper to taste and set aside to marinate for 5 minutes.
• 2
  Heat 2 1/2 tablespoons of the oil in a medium frying pan over medium heat. Add the garlic, cherry and teardrop tomatoes. Reduce heat to low and cook, stirring occasionally, for 8-10 minutes or until the tomatoes are soft. Stir in the basil, remove from heat and keep warm.
• 3
  Meanwhile: preheat a chargrill or barbecue on medium-high and brush with the remaining olive oil to lightly grease.
• 4
  Cook the veal steaks on the preheated chargrill or barbecue for 1-2 minutes on each side or until cooked to your liking. Serve the veal with the tomato mixture, garnished with the extra basil and accompanied by the bread.