Beef olives in tomato sauce
Nutrition Info.(per serve)
- toothpicks, to fasten
- 3 slices bread, crumbed
- 6 sun-dried tomato halves
- 1-2 tablespoons chopped fresh basil or 1 teaspoon dried basil
- 1/4 cup (about 20g) freshly grated parmesan cheese
- black pepper, to taste
- 2-3 slices prosciutto, chopped (optional)
- 600g beef schnitzel
- 4 teaspoons canola oil or other vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, peeled, chopped
- 1 tablespoon flour
- 400g can diced tomatoes in juice
- 1 tablespoon balsamic vinegar
- salt and pepper, to taste
Total fat 16g
Saturated fat 5g
Dietary fibre 3g
1 Heat oven to 180°C. To make filling, in a large bowl combine the first 5 (or 6, if using prosciutto) ingredients.
2 Working with one at a time, lay schnitzel on a board then cut in 2 roughly even-sized halves (a suitable shape to be rolled up). Place about 1/4 cup filling mixture at one end of each schnitzel strip, roll up and secure with a toothpick.
3 Heat 2 teaspoons of the oil in a large frying pan and brown rolled schnitzel parcels on all sides. Transfer browned schnitzels from pan to a shallow casserole dish.
4 To make tomato sauce, add the remaining oil to pan then add onion and garlic. Cook, stirring frequently, until onion has softened then stir in flour. Cook for 1 more minute then add tomatoes and juice, vinegar and seasoning. Bring tomato sauce to the boil then pour over beef rolls. Place casserole dish in oven and bake for 40 minutes.
Pasta or rice, and a salad or lightly cooked vegetables on the side.
Make it gluten free: Use gluten-free varieties of bread, prosciutto (if using) and flour.
Hanu de Jong
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