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Veal Cutlet Caprese


2 veal cutlets
6 Always Fresh Spanish Pitted Black Olives
6 Always Fresh Spanish Stuffed Olives
6 semi sundried tomatoes
1 tsp capers
1 anchovy
2 Bega (cheese) Stringers
100g silverbeet
50g semolina
8 large basil leaves
1 Roma tomato, sliced
Salt and pepper
Olive oil



Season cutlets on both sides with freshly ground salt and pepper and massage in. Drizzle oil over the cutlets and then pass through the semolina to coat.

Heat an ovenproof pan with 1½ tbsp oil, then seal the veal cutlets for 30-60 seconds on each side. Place the pan into a preheated oven at 180°C for 10 minutes.

Heat another pan with a splash of oil, add the anchovy, then stir through the olives.
Add the sundried tomatoes, capers, torn basil leaves, and silverbeet and toss until softened down.

Line a plate with the sliced tomatoes, pile the silverbeet mixture into the centre and lay stringers over the top.
Serve with the veal cutlets.



Veal Cutlet Caprese