Roasted veal steak with tomato and courgette vegetables in basil and lemon sauce

Ingredients

Directions

1. 1

   Soak dried tomatoes in 150 ml warm water for about 15 minutes. Clean, wash and slice the zucchini. Prepare pasta in boiling salted water according to package instructions.

2. 2

   Drain the tomatoes and collect the soaking water. Cut the tomatoes into strips. Wash the meat, dab dry, turn lightly in flour and tap. Heat oil in a small, coated pan.

3. 3

   Fry the meat for 2-3 minutes on both sides. Season with salt and pepper. Remove the meat, wrap in aluminium foil and keep warm. Fry zucchini and tomatoes in the hot frying pan for 1-2 minutes.

4. 4

   Deglaze with soaking water and lemon juice, bring to the boil once and stir in lemon peel. Season to taste with salt, pepper and sugar. Wash basil, dab dry and pluck leaves from the stalks.

5. 5

   Set some leaves aside for garnishing, cut the rest into strips and add to the vegetables. Drain the pasta, let it drain and arrange it on a plate with vegetables and meat. Garnish with basil.