Parmesan Crusted Veal with Quick Ratatouille

Serves 4

Ingredients:

3/4 cup dry breadcrumbs
½ cup finely grated parmesan cheese
4 veal cutlets (ask your butcher to trim and flatten to 1 cm thick)
½ cup plain flour
1 egg, beaten
olive oil for shallow frying

Quick ratatouille
1 tablespoon olive oil
1 red onion, sliced
2 cloves garlic, crushed
250g zucchini, thickly sliced
250 g cherry tomatoes, halved
1/3 cup Sandhurst char-grilled capsicum, coarsely chopped
1/3 cup Sandhurst char-grilled eggplant strips
¼ cup Sandhurst pitted Kalamata olives
¼ cup parsley leaves, coarsely chopped
ground black pepper, to taste


Here's How:

1. Make ratatouille: heat oil in a large frypan. Cook onion and garlic until soft. Add zucchini and tomatoes and cook 10 minutes, stirring occasionally. Stir in capsicum, eggplant and olives and stir to heat through. Stir in parsley and pepper. Keep warm.
2. Mix breadcrumbs and parmesan together. Coat cutlets in flour, then egg and then breadcrumb mixture. Heat oil a large frypan. Shallow fry cutlets over a medium heat for 5 minutes each side or until golden. Drain on absorbent paper and serve with ratatouille.