Veal Cotoletta with Caponata

Ingredients

500 g ripe tomatoes
4 Tbs Cobram Estate Classic virgin olive oil
1 eggplant, diced into 3 cm chunks
1 brown onion, roughly chopped
1 red capsicum, seeded and roughly chopped
1 yellow capsicum, seeded and roughly chopped
1 zucchini, diced into 3 cm chunks
2 garlic cloves, peeled and finely chopped
Sprig of thyme
1/2 cup basil leaves
1/2 mint leaves
Sea salt and freshly ground pepper
1/2 cup pitted black olives
6 anchovy fillets
2 Tbs capers
1 lemon, zest and juice

Veal cotoletta:

4 veal cutlets
1/2 cup plain flour
2 eggs, beaten with 1 Tbs water
1 cup dry breadcrumbs
Cobram Estate classic virgin olive oil for shallow frying

Method

Roughly dice tomatoes and set aside.

Heat 2 tablespoons oil in a fry pan over a low heat and cook eggplant in batches until golden and softened. Add extra oil if required. Remove eggplant and set aside.

Add 2 tablespoons of oil to the pan over low heat and add onions, capsicum and zucchini. Cook until softened.

Add tomato, eggplant and thyme.

Cover pan and allow to simmer for 30 minutes.

To crumb the cutlets, dust lightly with flour, dip in egg wash and coat with breadcrumbs. Pour enough olive oil into a clean pan to cover the base.

Shallow fry the cutlets over medium heat for l3-5 minutes each side, until golden and cooked through. Drain on kitchen paper towel.

To finish caponata, roughly chop basil and mint and add to vegetables. Season with salt and pepper.

Add olives, anchovies and capers. Squeezed over lemon and serve with the crumbed veal.

Credits: Cobram Estate

Photo Credits: Cobram Estate