Veal slices Sorrento style with zucchini and bread

Ingredients

For 1 serving

• Veal top round140 g
• Cherry tomatoes120 g
• Light mozzarella40 g
• Basil3 g
• Zucchini200 g
• Bread50 g
• Extra virgin olive oil10 g
• Dried oregano1 pinch
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Wash and trim the courgettes and cut them into rounds about half a centimetre thick. Heat half the oil in a frying pan over medium-high heat and sauté them with the dried oregano for 6 minutes, until golden but firm; salt them.
2. Meanwhile wash and halve the cherry tomatoes, slice the mozzarella and pat it dry with kitchen paper.
3. Heat the remaining oil in a wide frying pan with a lid over high heat and sear the veal escalopes for 1 minute per side, until just golden; salt them.
4. Lower to medium heat, add the tomatoes around the meat, top each escalope with mozzarella and a basil leaf, cover and cook for 3 minutes, until the mozzarella has melted and the tomatoes softened.
5. Serve the escalopes with their juices, the courgettes and the bread.