- 2 cups (500 mL) cherry tomatoes, halved
- 1/2 cup (125 mL) sliced shallots
- 2 cloves garlic, smashed
- 2 tbsp (30 mL) olive oil
- 1/2 tsp (2 mL) each salt and fresh cracked pepper
- 1/4 cup (50 mL) fresh chopped basil
- 2 tbsp (30 mL) fresh chopped parsley
- 2 tbsp (30 mL) red pepper jelly
- 1 lb (500 g) Ontario veal scaloppini
- 1 tbsp (15 mL) all purpose flour
- 1/2 tsp (2 mL) each salt and fresh cracked pepper
- 1 egg lightly beaten
- 2 tbsp (30 mL) milk
- 1/4 cup (50 mL) corn meal
- 2 tbsp (30 mL) grated parmesan cheese
- 5 tsp (25 mL) olive oil
Instructions:
Preheat oven to 400°F (200°C).
On foil-lined rimmed baking sheet, combine tomatoes, shallots and garlic in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Roast in centre of oven until tomatoes are golden and tender, about 30 minutes. Transfer to bowl and toss with basil and parsley, mashing slightly to combine. Stir in red pepper jelly. Set aside.
Sprinkle veal with flour, salt and pepper to lightly coat. In shallow bowl or pie plate, whisk together egg and milk until combined. Dredge floured veal until completely coated in egg.
In another shallow plate, combine cornmeal and parmesan cheese. Using fork, transfer pieces of veal to cornmeal mixture to coat completely.
In large non-stick skillet, heat oil over medium high heat. Cook veal until golden on both sides, about 2 minutes per side.
Transfer to plates, spooning “jam” over top. Serve with roasted rapini or chard.
Makes 4 servings.
Source: www.ontariovealappeal.ca
Nutritional Information: Per serving: about 350 cal, 27 g pro, 14 g total fat (3 g sat fat), 16 g carb, 3 g fibre, 125 mg chol, 470 mg sodium, 2 mcg B12, 2 mg iron, 4 mg zinc. %RDI: iron 10%, calcium 10%, vit A 25%, vit C 25%, B12 26%, zinc 26%
