• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9
MineralsNatrium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 2 garlic cloves, sliced thinly

  3. 4 anchovies, chopped

  4. 1 1/2 tablespoons salted capers, rinsed and drained

  5. 300g tomatoes, peeled and chopped

  6. 1 red capsicum, seeds removed and cut into chunks

  7. 2 tablespoons chopped basil, extra for garnish

  8. salt and ground black pepper

  9. 4 thick slices wood-fired bread

  10. 2 tablespoons olive oil

  11. 4 veal cutlets

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.


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