Veal with Bruschetta Salsa and Potatoes

Serves 4, Prep 15 mins, Cook 20 mins

800g washed potatoes,

cut into 2cm pieces ¼ cup olive oil 700g uncrumbed veal

schnitzel steaks Mixed salad leaves,

to serve BRUSCHETTA SALSA 1 tblsp balsamic vinegar 250g punnet cherry

tomatoes, halved ½ small red onion, finely

chopped ½ cup small fresh

basil leaves Salt and pepper, to taste 1 Place potatoes in a large, shallow microwavesafe dish. Add 2 tblsps water. Cover potatoes with plastic wrap. 2 Microwave on high for about 8 minutes, or until tender. Drain. Transfer to a large oven tray. Drizzle with 1 tblsp of the oil. Season with salt and pepper. Toss to coat. 3 Cook in a very hot oven (240C) for about 20 minutes, or until golden. 4 Meanwhile, make salsa. Combine vinegar with remaining oil in a medium bowl. Add tomatoes, onion and basil. Season. Toss to combine. 5 Season veal with salt and pepper. 6 Heat an oiled, large, non-stick frying pan over a high heat. Add veal in two batches. Cook for about 1 minute on each side, or until tender. Remove from heat. 7 Serve veal with potatoes and salad leaves. Top with bruschetta salsa.