Italian veal
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Slice through the warm veal to a rich filling of black olive tapenade and semi-dried tomatoes.
Ingredients
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
⅓ cup(s), (25g)
Zucchini
2 medium, thickly sliced
Baby spinach
100 g
Balsamic vinegar
2 tbs
Olive oil
1 tbs
Baby potatoes
8 individual, (chat), steamed
Lemon(s)
1 medium, cut into wedges, to serve
Wholegrain bread
2 slice(s)
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.