how to make quick Veal steak sandwich with caponata

How’s it going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Veal steak sandwich with caponata. 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 steak sandwich with caponata 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 steak sandwich with caponata is something that I’ve loved my entire life.

Table of Contents


  • 2 tablespoons extra virgin olive oil
  • 2 baby eggplant, cut into 1cm pieces
  • 1 small zucchini, cut into 1cm pieces
  • 1 small yellow capsicum, cut into 1cm pieces
  • 2 garlic cloves, crushed
  • 150g grape tomatoes, halved
  • 2 tablespoons sultanas
  • 2 tablespoons red wine vinegar
  • 4 x 125g uncrumbed veal schnitzels
  • 1 teaspoon smoked paprika
  • 4 x 2cm-thick slices rye sourdough bread
  • 2 tablespoons light whole-egg mayonnaise
  • 1/4 cup shaved parmesan
  • 60g baby rocket


  • Step 1
    Heat 1/2 the oil in a large frying pan over medium-high heat. Add eggplant, zucchini and capsicum. Cook, stirring, for 5 minutes or until vegetables are golden and just tender. Add garlic and tomato. Cook, stirring, for 2 to 3 minutes or until tomato softens. Add sultanas and vinegar. Cook, stirring occasionally, for 2 to 3 minutes or until vegetables are tender.
  • Step 2
    Meanwhile, rub remaining oil all over veal. Sprinkle with paprika.
  • Step 3
    Heat a chargrill pan over high heat. Cook veal for 1 minute each side for medium or until cooked to your liking.
  • Step 4
    Toast the sourdough. Spread one side of each toast with a little mayonnaise. Top with veal and caponata. Sprinkle with parmesan. Season with salt and pepper. Serve with rocket.

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