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VEAL CUTLETS
WITH TOMATO BASIL SAUCE
Preparation
time: 10 minutes | Cooking time: 25 minutes
2 x 150g
veal cutlets
2 teaspoons olive oil
4 tomatoes, peeled, chopped finely
1/2 cup water
1 small fresh red chili, chopped finely
1 clove garlic, crushed
2 teaspoons sugar
1 1/2 tablespoons balsamic vinegar
1 tablespoon torn fresh basil leaves
Remove all
visible fat from veal. Heat oil in medium
saucepan; cook veal until browned on both
sides and tender. Remove veal from pan;
keep warm.
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Add tomatoes, the
water, chili, garlic and sugar to pan; stir over
heat for about 10 minutes or until tomatoes are
soft and sauce has thickened.
Stir in vinegar
and basil; cook, stirring, for 2 minutes. Serve
veal with tomato basil sauce, and roasted kipfler
potatoes and steamed baby beans, if desired.
Serves 2.
Per serving: 7.8g
fat; 243 calories.
STORE: Sauce can
be made a day ahead and refrigerated, covered.
Cook veal just before serving.
The Healthy Heart
Cookbook, The
Australian Women's Weekly Cookbooks
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