I think this was originally a Donna Hay recipe, but it bears some resemblance to the “Veal Meal” from Kate’s classic (and very battered) family cookbook. It is a lovely quick dinner for a summers evening … or any time of the year really.
Serves 2
– 2 veal steaks (scallopine)
– 2 tablespoons chopped oregano
– 1 punnet cherry tomatoes, chopped in half
– Zest of 1 lemon
– 1 garlic clove, chopped
– Good knob of butter
– Splash olive oil, salt pepper
– Squeeze of lemon
Heat the butter and olive oil in a frypan, and add the garlic and lemon zest and cook for a minute or two. Add the tomatoes and oregano to the pan and cook, stirring occasionally till the tomatoes are soft and just starting to slip from their skins. Pour the sauce into a bowl and set aside
Season the veal steaks and slip them into the frypan (the same one you just made the sauce with). They should only need to cook for a minute or 2 each side, depending on the thickness.
Serve the veal steaks topped with the tomato sauce and the squeeze of lemon. Good with a simple green salad and Felix Rice.