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Veal Scaloppine with basil & garlic tomatoes

  • 0:15 Prep
  • 0:08 Cook


  • 4 (about 5009) veal leg steaks
  • 1 lemon, juiced
  • Salt & ground black pepper, to taste
  • 60mls 1/4 cup) olive oil
  • 2 garlic cloves, crushed
  • 250g (1 punnet) cherry tomatoes
  • 250g (1 punnet) teardrop tomatoes
  • 1/3 cup torn fresh basil leaves
  • Extra fresh basil sprigs, to garnish
  • Ciabatta bread, sliced, to serve


  • 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.

Source: taste.com.au


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