PUTTANESCA VEAL
SERVES 4 PREP AND COOK: 20 MINS
8 x 80g un-crumbed veal schnitzel steaks
1 tblsp olive oil
1 onion, finely chopped
3 cloves garlic, crushed
5 drained anchovies, finely chopped
400g jar red wine and garlic pasta sauce
250g punnet cherry
tomatoes, halved
⅓ cup pitted kalamata olives, halved
2 tblsps drained baby capers
Cooked French fries and mixed salad leaves, to serve
1 Toss veal with oil. Season with salt and pepper.
2 Heat a large, non-stick frying pan over a high heat. Add veal in two batches. Cook, for about 1 minute on each side, or until browned. Remove. Cover to keep warm.
3 Heat same oiled frying pan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add garlic and anchovies. Cook, stirring, for a further 1 minute.
Add pasta sauce, tomatoes,
