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Photo of Italian veal by WW

Italian veal

Total Time
25 min
15 min
10 min
Slice through the warm veal to a rich filling of black olive tapenade and semi-dried tomatoes.


Veal leg steak, raw

385 g, (buy 480g or 4 x 120g steaks) fat-trimmed

Tapenade (olive paste)

1 tbs

Semi-dried tomatoes

60 g, coarsely chopped

Fresh basil

2 tbs

Shaved parmesan cheese

cup(s), (25g)


2 medium, thickly sliced

Baby spinach

100 g

Balsamic vinegar

2 tbs

Olive oil

1 tbs

Baby potatoes

8 individual, (chat), steamed


1 medium, cut into wedges, to serve

Wholegrain bread

2 slice(s)


  1. Place the veal on a clean work surface. Spread the tapenade over one half of each piece of veal. Top each with a quarter of the tomato and basil and 2 teaspoons of the parmesan. Fold over the veal to enclose the filling. Secure with a toothpick.
  2. Preheat a chargrill or barbecue on medium-high. Lightly spray the veal with oil and season with salt and pepper. Chargrill the veal for 2-3 minutes each side or until cooked to your liking. Meanwhile, lightly spray the zucchini with oil and chargrill for 5-6 minutes, turning occasionally, or until lightly charred and tender.
  3. Combine spinach, zucchini and remaining parmesan in a large bowl. Drizzle with the vinegar and oil and gently toss to combine. Serve salad with the veal and lemon wedges.


SERVING SUGGESTION: Steamed baby chat potatoes.