VEAL WITH TOMATO AND BOCCONCINI

1 tablespoon oil
4 veal steaks
4 slices crusty bread
4 small bocconcini, sliced
2 tomatoes, sliced
Olive oil
Shredded basil

Heat oil in a frying pan over high heat. Add veal and cook for 1 minute on each side or until sealed. Place veal and bread on a tray, top the veal with bocconcini and tomato and drizzle both the veal and bread with a little olive oil. Cook the veal and bread under a hot preheated grill for 2-3 minutes or until the bread is toasted and bocconcini has started to melt. To serve, place a little shredded basil on the bread, top with the veal then a little more basil. Serve with a simple green salad.

Serves 4.

[New Food Fast, Donna Hay]