Recipes by Barbara Northwood

Supreme veal schnitzels

Aug 27 02:28pm

Prep Time	Cook Time	Serves
25 mins	20 mins	4

Ingredients

1 / 3 cup olive oil
4 crumbed veal schnitzels
100g shaved ham
1 / 2 cup marinated mushrooms, thinly sliced
1 / 2 cup pitted kalamata olives
1 cup grated mozzarella
Green salad, to serve
Capsicum sauce:
1 red capsicum
1 tblsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
410g can crushed tomatoes

1. To make capsicum sauce, cut capsicum into quarters. Remove seeds and membranes. Place on an oven tray, skin-side up. Cook under hot grill until skin blisters and blackens. Place in a snap-lock bag. Seal. Stand for 5 minutes. Remove and scrape away skin. Finely chop.
2. Heat oil in a medium saucepan. Add onion and garlic. Cook, stirring occasionally, until onion is soft. Add tomatoes and capsicum. Bring to boil. Simmer over a low heat for about 5 minutes. Set aside.
3. Heat oil in a large frying pan. Cook schnitzels, in batches, until golden on both sides and cooked through. Drain on absorbent paper towels. Place on a foil-lined oven tray.
4. Divide ham, mushrooms, olives and cheese over schnitzels. Cook under a hot grill until cheese is melted and golden.
5. Serve schnitzels topped with capsicum sauce and with a salad.

For more fantastic recipes, check out the latest issue of New Idea - on sale now!

Share this story: Share this on del.icio.us