Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 4tablespoons olive oil
- 700grams veal escalopes
- 1 large onion, peeled and sliced
- 3 cloves garlic, peeled and sliced
- 1/3 cup white wine
- 3/4 cup chicken stock, made with 1 stock cube
- 800grams chopped tomatoes
- 200grams mozzarella, 1 ball
- 1/4 bunch basil, fresh, leaves picked
Nutrition per serving
2520kJ / 602Cal
2520 Kilojoules or 602 Calories
29% of daily energy intake*
Protein
56.8grams
Fat
35.2grams
Carbs
13.3grams
Sugars
8.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These cheesy veal escalopes are light and packed with Italian flavour, perfect served with spaghetti or a side salad.
Method
Step 1 of 3
Heat half of the oil in a large, non-stick pan on medium high heat and cook the veal escalopes for 2-3 minutes on each side, remove from the pan and set aside.
Step 2 of 3
Add the remaining oil to the pan, add the onions and cook for 5-6 minutes, stir in the garlic and cook for 1 minute. Deglaze the pan with wine and cook for 2-3 minutes, until evaporated, stir in the stock and chopped tomatoes and cook on medium low heat for 10 minutes to reduce.
Step 3 of 3
Place the veal escalopes into the pan with the sauce, top each with a slice mozzarella and a basil leaf and cover the pan for 1-2 minutes with a lid to melt the cheese. Serve immediately.
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