Pan-fried veal with tomato, red wine and asparagus
“There's nothing worse than coming home after a wearisome day at work to be met with the prospect of more hours of toil in the kitchen.”
- 4 veal steaks (150g each)
- 2 tbsp extra virgin olive oil
- salt and cracked black pepper
- 2 brown eschalots, chopped
- 1 clove garlic, finely chopped
- 1/2 tsp dried chilli flakes
- 1 x 400g can chopped tomatoes
- 3 tbsp red wine
- 1 bunch asparagus, trimmed and cut into 4cm pieces
- 4 bocconcini, halved
- leaves from 4 sprigs oregano
- 2 tbsp snipped chives
To satisfy the mid-week need for culinary speed, Epicure has come up with five tasty recipes, one for each day, that require minimum fuss for maximum mouthwatering appeal.
Method
Brush veal with oil and season with salt and pepper. Heat a very large non-stick pan over medium heat and cook veal for 1-2 minutes until browned on each side. Add eschalots, garlic and chilli and cook for 1 minute. Add tomatoes, wine and asparagus and cook for 3-4 minutes. Add bocconcini and cook, covered, for 2-3 minutes.
To serve
Place veal and bocconcini on plates, top with sauce and scatter with herbs. Serve with mash.
Serves 4.
