This dish was filled with an amazing flavour not to mention texture. The veal is coated in crunchy Panko breadcrumbs served on top of a bed of fresh basil infused tomato pasta.
A slight hint of the chilli was noticable but not overpowering in the pasta sauce which made a perfect bed for the yummy veal schnitzel.
Panko breadcrumbs are Japanese breadcrumbs and are available from Asian grocery stores or the Asian section in most supermarkets.
Veal Schnitzel with Spicy Pizzaiola Sauce
(recipe sourced from Weight Watchers Magazine May 2013)
ProPoints per Serve: 11
400 gram can diced tomatoes
3 garlic cloves, crushed
1/2 teaspoon dried oregano
1/2 teaspoon dried chilli flakes
freshly ground black pepper
250 grams fettucine or pasta of your choice
4 veal schnitzels, fat trimmed
1 egg white
2 teaspoons water
2/3 cup (50 gram) dried panko breadcrumbs
1 tablespoon olive oil
100 grams baby spinach
1/4 cup coarsely chopped fresh basil leaves
fresh basil leaves, to serve
Blend the tomato until smooth.
Lightly spray a small saucepan with oil and heat over medium heat. Cook the garlic, stirring, for 30 seconds or until fragrant. Add the tomator, oregano and chilli. Season with salt and freshly ground black pepper. Bring to the boil. Reduce heat and simmer, covered, for 10 minutes.
Meanwhile, cook the pasta in a large saucepan of boiling salted water following packet directions or until al dente. Drain.
Meanwhile, season the veal with salt and freshly ground black pepper. Whisk the egg white and water in a shallow bowl. Dip the veal in the egg white mixture then dip into the breadcrumbs to coat.
Heat the oil in a large non stick frying pan over high heat. Cook the veal for 1 minute on each side or until gold and cooked through.
Stir the pasta, spinach and chopped basil through the sauce to coat well. Divide the pasta among serving dishes and top with the schnitzel.
Sprinkle with basil leaves to serve.
(Click here for a printable version of this recipe)