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Zesty Veal Summer Salad
Serves:
4
Preparation & Cook Time:
10 minutes
Nutritional Information:
Zesty summer veal recipe description
Ingredients
- Olive oil cooking spray
- 2 red capsicums, thickly sliced
- 3 zucchini, thinly sliced diagonally
- 4 (125g each) thin veal steaks
- 1/2 cup chicken stock
- 2 tbsp balsamic vinegar
- 1/2 cup fresh flat-leaf parsley leaves
- 1/2 cup fresh basil leaves, roughly torn
- 100g reduced-fat feta cheese, crumbled
Directions
Spray a barbecue plate or char grill with oil. Heat on high heat. Cook capsicum and zucchini for 2 to 3 min. each side or until tender and browned. Remove to a plate. Cover to keep warm. Set aside.
Meanwhile, heat a large non-stick frying pan over high heat. Spray with oil. Cook veal for 2 min. each side or until cooked to your liking. Remove to a plate. Cover to keep warm.
Add stock to pan. Simmer for 1 to 2 min, or until slightly reduced. Stir in vinegar. Simmer for 1 min or until mixture thickens. Remove from heat.
Place vegetables, parsley, basil and feta in a large bowl. Season with salt and pepper. Toss to combine.
Divide veal between plates. Top with vegetable mixture. Drizzle with stock mixture. Serve.