Ingredients
- 5 slices wholemeal (whole-wheat) bread
- 3 tablespoons parsley
- 3 garlic cloves
- 4 thick veal cutlets, trimmed
- 3 tablespoons skim milk
- 2 teaspoons olive oil
- 1 onion, finely chopped
- 1 tablespoon capers, drained and well rinsed
- 1 teaspoon tinned green peppercorns, chopped
- 1 teaspoon chopped red chilli
- 2 tablespoons balsamic vinegar
- 1 teaspoon soft brown sugar
- 2 tablespoons tomato paste (concentrated purée)
- 440 g (15 1/2 oz) tin chopped tomatoes
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Place a rack in a small baking dish. Chop the bread, parsley and garlic in a food processor to make fine breadcrumbs.
2. Season the cutlets on both sides with salt and black pepper. Pour the milk into a bowl and put the breadcrumbs on a plate. Dip the veal in the milk, then coat in the crumbs, pressing the crumbs on. Transfer to the rack and bake for 20 minutes.
3. While the veal is cooking, heat the oil in a small saucepan over medium heat. Add the onion, capers, peppercorns and chilli, cover and cook for 8 minutes. Mix in the vinegar, sugar and tomato paste and stir until boiling. Stir in the tomato, reduce the heat and simmer for 15 minutes.
4. Remove the cutlets from the rack and wipe the dish. Place the tomato sauce in the base and put the cutlets on top, and return to the oven. Reduce the oven to 150°C (300°F/Gas 2) and bake for 10 minutes to heat through.
