Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core membership) A$60. Offer ends 18/02/2025. See terms.
Join now
Veal schnitzel with spicy pizzaiola sauce

Veal schnitzel with spicy pizzaiola sauce

6
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Top these crispy veal schnitzel with a rich, spicy tomato, basil and spinach sauce and serve with fettuccine

Ingredients

Garlic

3 clove(s), crushed

Tomato puree

400 g

Dried oregano

½ tsp

Dried chilli flakes

⅛ tsp

Dry pasta

150 g, fettucine

Veal leg steak, raw

400 g, (Buy 4x125g steaks)

Egg(s)

1 medium, lightly beaten

Panko breadcrumbs

50 g, (⅔ cup)

Olive oil

2 tsp

Baby spinach

100 g

Fresh basil

¼ tsp, coarsely chopped, plus extra to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a small saucepan with oil and heat over medium heat. Cook the garlic, stirring, for 30 seconds or until fragrant. Add the tomato, oregano and chilli. Season with salt and freshly ground black pepper. Bring to the boil. Reduce heat and simmer, covered, for 10 minutes.
  2. Meanwhile, cook the pasta in a large saucepan of boiling salted water following packet directions or until al dente. Drain. Return to pan.
  3. Meanwhile, season the veal with salt and freshly ground black pepper. Place egg in a shallow bowl. Place the breadcrumbs in another shallow bowl. Dip the veal in the egg and then dip into the breadcrumbs to coat. Heat the oil in a large non-stick frying pan over high heat. Cook the veal for 1 minute each side or until golden and cooked through.
  4. Stir the pasta, spinach and chopped basil through the hot sauce to coat well. Divide the pasta among serving dishes and top with the schnitzel. Sprinkle with basil leaves to serve.

You might like

You might like