Vitello Pizzaiola - cooking recipe

Ingredients

2 tablespoons olive oil
1 red onion, halved and thinly sliced
1/3 cup basil leaves, torn
400 g diced tomatoes, diced
2 garlic cloves, thinly sliced
4 (200 g) boneless veal leg steaks
1/4 cup plain flour
70 g provolone cheese, thinly sliced

Preparation

Heat 1 tb oil in saucepan over medium heat and add onion and cook for 2-3 mins or until it begins to soften.
Add 1/4 cup of the basil leaves and the tomatoes and cook, stirring often for 5-6 mins or until heated through.
Add the garlic and cook for 4-6 mins or until sauce thickens.
Season both sides of the veal with salt and pepper then lightly coat in flour, shaking off excess.
Heat remaining oil in a non-stick pan over medium heat and cook in batches for 3-4 minutes each side (depending on thickeness - I cooked for 1/2 that time) until cooked to your liking.
Transfer to plates, top with cheese, tomato sauce and remaining basil.