Veal crumble, tomatoes with parmesan and basil

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Veal crumble, tomatoes with parmesan and basil

Veal crumble, tomatoes with parmesan and basil

Number of people

2 veal cutlets

6 tomatoes

3 onions

8 fresh basil leaves

70 g fine breadcrumbs

50 g grated parmesan cheese

3 olive oil

1 tablespoon acacia honey (mild to taste)

1 tablespoon balsamic vinegar



Preparation: 30 min
Cooking time: 45 min
Step 1
Slice the tomatoes into thin slices, spread them on an ovenproof baking sheet, salt, pepper and drizzle with olive oil. Bake them for about 25 min in a hot oven at 220°C (thermostat 7-8) for 20 to 25 min.
Step 2
While the tomatoes are cooking, peel and slice the onions and sweat them in a little oil. When they have become transparent, increase the heat and add the honey and then the balsamic vinegar. Stir vigorously and leave to simmer for 2 to 3 minutes, lowering the heat (all caramelizes quite quickly), leave aside.
Step 3
In another frying pan, brown the veal previously cut into thin strips, add salt and pepper. When it is cooked, add it to the onion compote.
Step 4
Remove the tomatoes from the oven (keep the oven lit), and spread them in a dish, overlapping them slightly.
Step 5
Cover with the tomato veal mixture.
Step 6
In a bowl, mix the breadcrumbs, parmesan and basil cut into strips, 2 tablespoons of olive oil, salt (very little, the dirty parmesan preparation) and sprinkle the veal before baking at 200°C (thermostat 7-8) for about 20 to 25 minutes.
Author's note
It's very tasty!

I add my grain of salt

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