Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
7 Ingredients
Number of servings
4
- 1 cup vegetable oil (for shallow frying)
- 1 medium eggplant, cut into 2cm cubes
- 250grams cherry tomatoes, halved
- 2tablespoons balsamic vinegar
- 40grams baby rocket leaves
- 180grams mini bocconcini, halved
- 250grams veal crumbed schnitzel (4 pieces)
Nutrition per serving
3220kJ
Protein
23.6grams
Sugars
6.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Pour enough oil into a frying pan to shallow fry the veal. Heat over a medium-high heat until hot.
Step 2 of 4
Add veal, 2 pieces at a time and cook for 8 minutes or until golden on both sides. Transfer to a plate and cover to keep warm. Cook remaining portions of veal and transfer to a plate. Drain oil from pan leaving 2 tbs.
Step 3 of 4
Heat pan on medium-high heat until hot. Add eggplant and cook for 10 minutes, stirring occasionally, or until golden. Add tomatoes and cook for 5 minutes or until softened. Add balsamic and stir until combined and mixture comes to the boil. Remove from heat.
Step 4 of 4
Stir through bocconcini and rocket. Place veal onto serving plates. Top with eggplant mixture. Serve with a salad.
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