Vitello Pizzaiola

Ninna's Note:

I had bookmarked this recipe from Taste.com last week to make tonight and when I went to find it, it had been deleted from the website. It was actually a recipe from chef Tobie Puttock on Australia's "Ready Steady Cook" in June 2006, then published in Super Food Ideas Magazine and consequently added to the website. I Googled the recipe hoping it was printed on some other website, no, but I did find the date it had been published in the magazine so I searched through my much loved Super Food Ideas magazines for the correct date and found it :-) - dinner was late but it was worth it. Lovely fresh basil really compliments this dinner. I did sub mozzarella for the provolone.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• 1 red onion , halved and thinly sliced
• 1⁄3; cup basil leaves , torn
• 400 g diced tomatoes , diced
• 2 garlic cloves , thinly sliced
• 4 (200 g) boneless veal leg steaks
• ¼ cup plain flour
• 70 g provolone cheese , thinly sliced

Directions:

1. Heat 1 tb oil in saucepan over medium heat and add onion and cook for 2-3 mins or until it begins to soften.
2. Add 1/4 cup of the basil leaves and the tomatoes and cook, stirring often for 5-6 mins or until heated through.
3. Add the garlic and cook for 4-6 mins or until sauce thickens.
4. Season both sides of the veal with salt and pepper then lightly coat in flour, shaking off excess.
5. Heat remaining oil in a non-stick pan over medium heat and cook in batches for 3-4 minutes each side (depending on thickeness - I cooked for 1/2 that time) until cooked to your liking.
6. Transfer to plates, top with cheese, tomato sauce and remaining basil.