Veal cutlets with caper, tomato and anchovy salsa
Anthony Puharich
INGREDIENTS
¼ cup olive oil
2 garlic cloves, sliced thinly
4 anchovies, chopped
1½ tablespoons salted capers, rinsed and drained
300g tomatoes, peeled and chopped
1 red capsicum, seeds removed and cut into chunks
2 tablespoons chopped basil, extra for garnish
salt and ground black pepper
4 thick slices wood-fired bread
2 tablespoons olive oil
4 veal cutlets
METHOD
Heat one tablespoon of oil in a frying pan over medium heat. Add garlic, anchovies and capers and cook for 2-3 minutes or until fragrant.
Stir in tomatoes and capsicum, reduce heat and cook for 5 minutes or until tomatoes have softened. Add basil and season to taste with salt and freshly ground black pepper. Set aside.
Meanwhile, preheat oven to 200°C (180°C fan-forced). Brush both sides of the bread with remaining oil and toast in oven until crisp and golden. Break into large pieces.
Heat a chargrill pan over medium high heat. Drizzle oil over cutlets and season well with salt and pepper. Cook 2-3 minutes each side or until cooked to your liking. Remove and rest, covered loosely with foil.
To serve, stir bread into tomato anchovy salsa. Place cutlets onto serving plate with a large spoonful of the tomato anchovy salsa and garnish with extra chopped basil leaves.
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