Food

Supreme veal schnitzels

Prep Time	Cook Time	Serves
25	20	4

Ingredients

1/3 cup olive oil
4 crumbed veal schnitzels
100g shaved ham
1/2 cup marinated mushrooms, thinly sliced
1/2 cup pitted kalamata olives
1 cup grated mozzarella
Green salad, to serve
Capsicum sauce
1 red capsicum
1 tbs olive oil
1 onion, finely chopped
1 clove garlic, crushed
410g can crushed tomatoes

1 To make capsicum sauce, cut capsicum into quarters. Remove seeds and membranes. Place on an oven tray, skin-side up. Cook under hot grill until skin blisters and blackens. Place in a snap-lock bag. Seal. Stand for 5 minutes. Remove and scrape away skin. Finely chop.

2 Heat oil in a medium saucepan. Add onion and garlic. Cook, stirring occasionally, until onion is soft. Add tomatoes and capsicum. Bring to boil. Simmer over a low heat for about 5 minutes. Set aside.

3 Heat oil in a large frying pan. Cook schnitzels, in batches, until golden on both sides and cooked all the way through. Drain on absorbent paper towels. Place on
a foil-lined oven tray.

4 Divide ham, mushrooms, olives and cheese over schnitzels. Cook under a hot grill until cheese is melted and golden.

5 Serve schnitzels topped with capsicum sauce and with a salad.

Tip Chicken schnitzels can be substituted for veal. Capsicum sauce can be made up to 2 days ahead. Keep, covered, in refrigerator.