- Serves 4
- Preparation Time 15MINS
- Cook Time 20MINS
2 tbs oil
4 (125g each) Veal Schnitzels
1 small red onion, finely diced
1 garlic clove, crushed
tsp dried chilli flakes
60ml (1/4 cup) white wine
250mL (1 cup) Campbells Real Stock – Vegetable
1 x 400g can diced tomatoes
1 tbs salted baby capers, rinsed, drained, finely chopped
2 tsp balsamic vinegar
cup fresh basil leaves, chopped
STEP 1 Heat oil in a large non- stick fry pan over high heat. Cook the veal for 1-2 minutes each side. Transfer to a plate and cover with foil to keep warm.
STEP 2 Heat the same pan over medium-high heat. Add the onion and cook, stirring occasionally, for 3-4 minutes or until soft. Add the garlic and chilli and cook, stirring, for 1 minute. Add the wine and Campbells Real Stock and simmer until reduced by half. Add the tomato and capers and simmer for 5-10 minutes or until the sauce thickens slightly. Stir in the vinegar.
STEP 3 Add the veal to the pan and coat in the sauce. Garnish with the basil leaves and serve with your favourite side.