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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:
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

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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