Veal Recipes

Veal medallions with tomato & olive sauce

Preparation Time: 5 minutes
Cooking Time: 25 minutes
Serves 4

Ingredients
4 (about 600g) pontiac potatoes, unpeeled, quartered, each quarter thickly sliced lengthways
2 teaspoons olive oil
1 x 400g can Italian diced Roma tomatoes
60g drained pitted kalamata olives, coarsely chopped
1 garlic clove, crushed
2 teaspoon caster sugar
8 (about 400g) boneless veal sirloin steaks
1/3 cup firmly packed basil leaves, shredded
100g broccolini florets
shredded basil, extra, to garnish

Directions
Preheat oven to 240°C.
Line a baking tray with baking paper.
Spread potato over tray and brush with oil.
Cook on top shelf of preheated oven for 25 minutes or until golden brown and tender.
Meanwhile, heat a non-stick frying pan over medium-high heat.
Add the tomato, olives, garlic and sugar.
Cook, stirring, for 5 minutes or until sauce thickens.
Add the veal and cook for 2 minutes each side or until tender.
Remove from heat and stir in the basil.
Meanwhile, cook the broccolini in a steamer basket over a saucepan of boiling water for 2 minutes or until tender crisp.
Divide veal among plates.
Spoon over tomato sauce and sprinkle with extra basil.
Serve with broccolini and potato.

Recipe Source Australian Good Taste – March 2005 Recipe by Jane Charlton and Jan Purser