easiest way to prepare speedy perfect Veal Scaloppine with basil & garlic tomatoes

Good afternoon. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Veal Scaloppine with basil & garlic tomatoes. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Veal Scaloppine with basil & garlic tomatoes is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Veal Scaloppine with basil & garlic tomatoes is something that I’ve loved my entire life.

Table of Contents


  • 4 (about 5009) veal leg steaks
  • 1 lemon, juiced
  • Salt & ground black pepper, to taste
  • 60mls 1/4 cup) olive oil
  • 2 garlic cloves, crushed
  • 250g (1 punnet) cherry tomatoes
  • 250g (1 punnet) teardrop tomatoes
  • 1/3 cup torn fresh basil leaves
  • Extra fresh basil sprigs, to garnish
  • Ciabatta bread, sliced, to serve


  • Step 1
    Lightly pound the veal steaks between sheets of plastic wrap with a meat mallet or rolling pin until about 1 cm thick. Pour the lemon juice into a large shallow ceramic or glass dish. Add the veal and turn to coat with the lemon juice. Sprinkle with salt and pepper to taste and set aside to marinate for 5 minutes.
  • Step 2
    Heat 2 1/2 tablespoons of the oil in a medium frying pan over medium heat. Add the garlic, cherry and teardrop tomatoes. Reduce heat to low and cook, stirring occasionally, for 8-10 minutes or until the tomatoes are soft. Stir in the basil, remove from heat and keep warm.
  • Step 3
    Meanwhile: preheat a chargrill or barbecue on medium-high and brush with the remaining olive oil to lightly grease.
  • Step 4
    Cook the veal steaks on the preheated chargrill or barbecue for 1-2 minutes on each side or until cooked to your liking. Serve the veal with the tomato mixture, garnished with the extra basil and accompanied by the bread.

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