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Win an Everdure BBQ for summer

Australia is in love with Asian food. And of course we’re in love with BBQing. So with the help of our chums at Chang’s we’re putting the two together.

Win an Everdure BBQ for summer

Veal Cutlet With Three Colours Of Capsicum & Balsamic

 
Type of Dish: Main
Serves:
4
Prep Time:
10 min
Marinating Time:
Cooking Time:
10 min
Primary Ingredient:
Beef
Best Suited for: Lazy Sundays

Here's another 1980's bistro fave that is still simply delicious and all of ten minutes work, start to finish. While it is quite flash, this is a great school night recipe. It's all about buying top quality veal for this dish.

Goes Well With

Ingredients

  • 4
    whole
    Veal Cutlets
    1 1/2 to 2cm thick
  • 1
    whole
    Red Capsicum
    cut into 2cm strips, white insides removed
  • 1
    whole
    Yellow Capsicum
    cut into 2cm strips, white insides removed
  • 1
    whole
    Green Capsicum
    cut into 2cm strips, white insides removed
  • 6
    tbsp
    Olive Oil
    good quality
  • 3
    tbsp
    Balsamic Vinegar
    good quality
  • 1
    cup(s)
    Fresh Basil
    leaves, shredded
Print Shopping List

Directions

  • 1 Rub the veal cutlets with one tablespoon of the oil and the capsicum with another.
  • 2 Season the meat with salt and pepper and place on the char or flat grill with the capsicums.
  • 3 Turn the meat once and the capsicum as frequently as required to stop it burning.
  • 4 Rest the meat for five minutes before serving.
  • 5 Mix the basil or oregano with the capsicum and place a veal cutlet and some capsicum on each plate, pouring any of the juices from resting the meat back over it.
  • 6 Drizzle the remaining olive oil and the balsamic over the top and serve with crusty bread and maybe a salad.

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