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“I had bookmarked this recipe from last week to make tonight and when I went to find it, it had been deleted from the website. It was actually a recipe from chef Tobie Puttock on Australia's "Ready Steady Cook" in June 2006, then published in Super Food Ideas Magazine and consequently added to the website. I Googled the recipe hoping it was printed on some other website, no, but I did find the date it had been published in the magazine so I searched through my much loved Super Food Ideas magazines for the correct date and found it :-) - dinner was late but it was worth it. Lovely fresh basil really compliments this dinner. I did sub mozzarella for the provolone.”

Ingredients Nutrition


  1. Heat 1 tb oil in saucepan over medium heat and add onion and cook for 2-3 mins or until it begins to soften.
  2. Add 1/4 cup of the basil leaves and the tomatoes and cook, stirring often for 5-6 mins or until heated through.
  3. Add the garlic and cook for 4-6 mins or until sauce thickens.
  4. Season both sides of the veal with salt and pepper then lightly coat in flour, shaking off excess.
  5. 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.
  6. Transfer to plates, top with cheese, tomato sauce and remaining basil.

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