Veal with Br­uschetta Salsa and Pota­toes

Serves 4, Prep 15 mins, Cook 20 mins

New Idea - - New Food Ideas -

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.

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