Bush Tomato & Parmesan Veal Cutlets with Bush Tomato Basil Sauce

Serves: 4

Ingredients:

» 4 thick veal cutlets, trimmed
» 2 egg whites, lightly beaten
» 1 x Outback Spirit Bush Tomato & Parmesan Seasoning Grinder
» ½ cup rice flour

For the sauce

» 1 bottle Outback Spirit Bush Tomato Ketchup
» ½ cup roughly chopped or torn basil leaves
» Outback Spirit Salt & Pepperberry to taste

Preparation:

1. In a flat dish combine and mix the rice flour with the contents of the Outback Spirit Bush Tomato & Parmesan Grinder.

2. Dip the cutlets in the beaten egg whites and press both sides of the cutlet into the Bush Tomato & Parmesan seasoned flour.

3. Heat a non-stick frying pan and sprat very lightly with oil. Over a medium heat cook the cutlets for approx 4 minutes each side or until golden and cooked to your liking. Be careful to monitor the heat of the pan so you don’t burn the coating or over-brown it.

4. To make the sauce simply heat the Outback Spirit Bush Tomato ketchup in a small pan or in the microwave. Season with the Outback Spirit Salt and Pepperberry and add the basil leaves at the last moment, stiring through just before spooning over the veal cutlets.

 
 
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