VEAL PIZZAIOLA

Serves 4

Prep 15 min

Cook 30 min

2 tbsp (30ml) avocado or olive oil

1 x 200g punnet button mushrooms, sliced

1 x 410g tin chopped Italian tomatoes

½ cup (125ml) white wine

2 tbsp (30ml) black olives, pitted and sliced

salt and pepper

500g thin veal steaks

¾ cup (180ml) Cheddar cheese, grated

1 Heat 1 tbsp (15ml) oil in a medium-sized frying pan. Fry the mushrooms until tender.

2 Add the tomatoes, wine and olives. Bring to the boil, then reduce and simmer for 15 minutes until the mixture has reduced and thickened.

3 Heat the remaining oil in another frying pan. Season the steaks with salt and pepper and fry until tender and brown on both sides. Arrange the steaks in a large ovenproof dish. Top with tomato sauce and sprinkle with cheese.

4 Place under a hot grill for 2-3 minutes or until the cheese starts to bubble and brown.

5 Serve with salad or vegetables.

#veal #pizzaiola