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.

Recipe «Balsamic veal with zucchini, capsicum and feta salad» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.