Crumbed Veal with Bocconcini and Roast Capsicum

Preparation: 25 minutes

Cooking: 15 minutes

Serves: 4

 

1 large red capsicum

Flour for coating

3 eggs for coating, whisked

1 cup bread crumbs

400g thin veal steaks

2 tblspn Parmesan cheese

2 tblspn parsley, chopped

2 tblspn olive oil

200g bocconcini, sliced

Rocket leaves to serve

Preheat oven to 200C. Place capsicum on a greased oven tray. Roast for 20-25 minutes so that skin blackens. Allow to cool wrapped in a freezer bag (this allows the capsicum to steam slightly and makes removing the skin easier) and set aside. Combine breadcrumbs, parmesan and chopped parsley in a rectangular dish. Arrange flour and egg mixture in separate bowls. Press veal steaks into the flour, followed by the egg and then the breadcrumbs. Repeat until all veal is coated.

Once capsicum is cooled, remove from freezer bag and peel. Slice into thin strips.

Heat the olive oil in a non-stick frying pan. Fry veal for 3 minutes each side or until golden. Line each serving plate with a bed of rocket leaves. Top with crumbed veal, bocconcini and sliced roasted capsicum. Serve immediately.