Veal Cutlet with Three Colours of Capsicum & Balsamic

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.

Serves:

4
Prep Time:

10 min
Marinating Time:

--
Cooking Time:

10 min
Primary Ingredient:

Beef
Type of Meal:

Main

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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
1/2	Cup(s)	Fresh Basil	Leaves, shredded

Directions

Rub the veal cutlets with one tablespoon of the oil and the capsicum with another.

Season the meat with salt and pepper and place on the char or flat grill with the capsicums.

Turn the meat once and the capsicum as frequently as required to stop it burning.

Rest the meat for five minutes before serving.

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.

Drizzle the remaining olive oil and the balsamic over the top and serve with crusty bread and maybe a salad.