Veal schnitzel with spicy pizzaiola sauce
3 clove(s), crushed
Dried chilli flakes
150 g, fettucine
Lean veal leg steak
400 g, (Buy 4x125g steaks)
1 medium, lightly beaten
50 g, (⅔ cup)
Baby spinach leaves
¼ tsp, coarsely chopped, plus extra to serve
1 x 3 second spray(s)
- Lightly spray a small saucepan with oil and heat over medium heat. Cook the garlic, stirring, for 30 seconds or until fragrant. Add the tomato, oregano and chilli. Season with salt and freshly ground black pepper. Bring to the boil. Reduce heat and simmer, covered, for 10 minutes.
- Meanwhile, cook the pasta in a large saucepan of boiling salted water following packet directions or until al dente. Drain. Return to pan.
- Meanwhile, season the veal with salt and freshly ground black pepper. Place egg in a shallow bowl. Place the breadcrumbs in another shallow bowl. Dip the veal in the egg and then dip into the breadcrumbs to coat. Heat the oil in a large non-stick frying pan over high heat. Cook the veal for 1 minute each side or until golden and cooked through.
- Stir the pasta, spinach and chopped basil through the hot sauce to coat well. Divide the pasta among serving dishes and top with the schnitzel. Sprinkle with basil leaves to serve.