Pan Fried Veal with Tomato and Rosemary Sauce

This is a recipe that I have been wanting to try for awhile but have hesitated due to my husband's past dislike of veal. To be honest I was never sure where his dislike of veal came from considering he likes all meats but I am not complaining as now he has acquired the taste for it.
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The last time we went to the local RSL for dinner I order the veal cutlet and as usual Noel had a try of my meal, enjoyed the veal and we have been buying veal ever since. While discussing his recent change in tastebuds he actually told me "that it probably wasn't the veal he disliked in the past it was probably the way that I cooked it!!" What the?
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Anyway all is good in The House of Murray now and veal is now a regular meat on our menu. The kids enjoy it too, which is always a counted blessing.
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The verdict on this recipe - DELISH. "Mam you can cook this again" - words that bring joy to my ears.
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Overall a very easy dish to prepare and cook. The flavour of the rosemary infused tomato sauce with the mashed pumpkin was amazing and a really nice combination. The tenderness of the veal really made the dish so be careful not to overcook this delicate meat.
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Pan Fried Veal with Tomato and Rosemary Sauce

Adapted from: WW Pure Taste

Serves: 4
Points per serve: 6.5

1 tablespoon olive oil

4 x veal steaks, 150g each
2 tablespoons finely chopped fresh rosemary

2 teaspoons crushed garlic

1 small red chilli, seeded and finely chopped
4 x 425g tins diced tomatoes
1 tablespoon tomato paste

salt and freshly ground black pepper to taste
500g pumpkin, peeled and cut into chunks

200 grams baby spinach leaves

Heat 2 tsp olive oil in a non stick frying pan and cook the veal until browned on both sides. Remove from pan.

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Heat the remaining oil in the same pan, add the reosemary, garlic and chilli. Stirfry for 1 minute or until the rosemary becomes aromatic. Add the canned tomatoes and tomato paste, mix well and bring mixture to the boil. Simmer, uncovered, ove medium heat for 10 minutes or until the sauce thickens. Season to taste.

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While the sauce is simmering, steam the pumpkin until tender, season to taste and mash. Cover with cling wrap to keep warm (if need you can microwave for a minute or so to reheat prior to serving).

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When the sauce has thickened return the veal to the pan and simmer until the veal is just heated through.

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Place the pumpkin on a plate and top with the spinach leaves. Serve the veal on the bed of mash with the sauce spooned over.