Revisited: and updated
A simply delicious Italian dish loaded with flavour
Serves
1
Prep time
10 Minutes
Cooking time
20 Minutes
Ingredients
- 2 cups silverbeet leaves (spinach), stalks removed
- ½ tablespoon butter
- 1 good size veal steak *see note below
- 1 tablespoon butter extra
- 1 tablespoon plain flour
- ½ cup grated mozzarella cheese
- ½ cup (good quality) tomato pasta sauce *see note below
Method
- Wash the spinach leaves, shake off excess water, roll, and slice
- Place silverbeet in a saucepan over low-medium heat, stir until it wilts, then stir through the ½ tablespoon of butter. Set aside
- Pound the steak with a meat mallet till thin and flat
- Dust the steak with flour
- Heat the extra butter in a frying pan and cook the veal steak 2-3 minutes on each side until just cooked
- Top the steak with the wilted silverbeet
- Then cover the spinach with mozzarella cheese
- Pour the tomato pasta sauce around the steak (not on it)
- Place lid on the pan and simmer till cheese melts
- Gently lift the steak out of the pan and place onto a serving plate, pour the sauce around it
- Serve and Enjoy!
- Note: You can substitute the veal steak with a scotch fillet
- I used Leggo’s Stir through with tomato, roasted garlic, and caramelised onion
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