• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 (1kg) veal schnitzels

  2. cup (35g) plain flour

  3. 2 tablespoons olive oil

  4. 40g butter

  5. 200g shaved ham

  6. 24 small fresh basil leaves

  7. 16 thin slices provolone or Swiss cheese

  8. 150g cherry tomatoes, halved

  9. 150g yellow teardrop tomatoes, halved

Instructions Jump to Ingredients ↑

  1. Coat the veal in flour; shake away excess. Heat half the oil and half the butter in a large heavy-based frying pan; cook half the veal until well browned on both sides. Repeat with remaining oil, butter and veal.

  2. Top veal with ham, basil and cheese.

  3. Add tomatoes to pan around veal; cover, cook over a low heat until cheese is melted. Cover pan handle with foil; place under hot grill until browned lightly. Reserve and refrigerate 4 of the schnitzels for the next day.

  4. Serve with a red lettuce salad, if desired.

  5. Not suitable to freeze.

  6. Not suitable to microwave.

  7. NEXT DAY: Serve veal on bread rolls with extra lettuce.


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