Veal with tomato, sage & bocconcini

Ingredients 

• Olive oil spray
• 4 (about 125g each) veal leg steaks
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 2 tsp chopped fresh sage
• 1 x 400g can no-added-salt chopped tomatoes
• 500g small washed potatoes, quartered
• 2 tbs chopped fresh continental parsley
• 75g bocconcini, thinly sliced
• Steamed green round beans, to serve

Method 

• Step 1: Heat a non-stick frying pan over high heat. Spray with olive oil spray. Cook veal for 1-2 minutes each side or until cooked to your liking. Transfer to a baking dish.
• Step 2: Reduce heat to medium. Spray the pan with olive oil spray. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and sage. Cook, stirring, for 1 minute. Stir in the tomato. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes or until the mixture thickens.
• Step 3: Meanwhile, cook the potato in a steamer over a saucepan of simmering water for 10 minutes or until tender. Add half the parsley and season with pepper. Toss to combine.
• Step 4: Preheat grill on high. Pour the tomato mixture over the veal and top with the bocconcini. Cook under grill for 2-3 minutes or until the bocconcini melts. Sprinkle with the remaining parsley. Serve with the potato and beans.
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