Balsamic veal with zucchini, capsicum and feta salad

Cooking Meat Balsamic veal with zucchini, capsicum and feta salad

Add this low-fat veal steak and salad recipe to your repertoire for a quick, delicious and healthy meal.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Spray a barbecue plate or chargrill with oil. Heat on high heat. Cook capsicum and zucchini for 2 to 3 minutes each side or until tender and browned. Remove to a plate. Cover to keep warm. Set aside.
  2. Meanwhile, heat a large non-stick frying pan over high heat. Spray with oil. Cook veal for 2 minutes each side or until cooked to your liking. Remove to a plate. Cover to keep warm.
  3. Add stock to pan. Simmer for 1 to 2 minutes or until slightly reduced. Stir in vinegar. Simmer for 1 minute or until mixture thickens. Remove from heat.
  4. Place vegetables, parsley, basil and feta in a large bowl. Season with salt and pepper. Toss to combine. Divide veal between plates. Top with vegetable mixture. Drizzle with stock mixture. Serve.

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olive oil cooking spray
2 red capsicums, thickly sliced
3 zucchini, thinly sliced diagonally
4 thin veal steaks
1/2 cup Massel chicken style liquid stock
2 tbsp balsamic vinegar
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh basil leaves, roughly torn
100g low-fat feta, crumbled

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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