Veal cutlets with caper, tomato and anchovy salsa

Heat one tablespoon of oil in a frying pan over medium heat. Add garlic, anchovies and capers and cook for 2-3 minutes or until fragrant.

Stir in tomatoes and capsicum, reduce heat and cook for 5 minutes or until tomatoes have softened. Add basil and season to taste with salt and freshly ground black pepper. Set aside.

Meanwhile, preheat oven to 200C (180C fan-forced). Brush both sides of the bread with remaining oil and toast in oven until crisp and golden. Break into large pieces.

Heat a chargrill pan over medium high heat. Drizzle oil over cutlets and season well with salt and pepper. Cook 2-3 minutes each side or until cooked to your liking. Remove and rest, covered loosely with foil.

To serve, stir bread into tomato anchovy salsa. Place cutlets onto serving plate with a large spoonful of the tomato anchovy salsa and garnish with extra chopped basil leaves.