Veal escalope with pecorino crust on ratatouille vegetables

Name: Veal escalope with pecorino crust on ratatouille vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small red, green and yellow peppers; 1 Onion; 2 Courgette; 1/2 Aubergine; 3 Tomatoes; 4 Stem(s) Oregano; 1 Garlic clove; 1 TABLESPOON Olive oil; 1 TABLESPOON Tomato paste; 150 ml Tomato juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g pecorino cheese; 1 egg (size M); 2 TABLESPOONS Breadcrumbs; 4 (150 g each) thin escalopes of veal; 1-2 TABLESPOONS Flour; 3 TABLESPOONS Oil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small red, green and yellow peppers
1 Onion
2 Courgette
1/2 Aubergine
3 Tomatoes
4 Stem(s) Oregano
1 Garlic clove
1 TABLESPOON Olive oil
1 TABLESPOON Tomato paste
150 ml Tomato juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g pecorino cheese
1 egg (size M)
2 TABLESPOONS Breadcrumbs
4 (150 g each) thin escalopes of veal
1-2 TABLESPOONS Flour
3 TABLESPOONS Oil

Directions

1
Halve, clean and wash the peppers. Chop the paprika finely. Peel onion and cut into cubes. Wash and dry zucchini, eggplant and tomatoes. Halve the zucchini lengthwise and cut into slices. Cut aubergine and tomatoes into cubes.
2
Wash oregano and dab dry. Finely chop the leaves of 2 stems. Peel garlic and chop finely. Heat olive oil in a wide pot or a pan with a high rim. Sweat onion cubes for about 2 minutes, then add paprika. Add tomato paste. After 2 minutes add aubergines. Add tomato juice, bring to the boil and season with salt and pepper. Remove vegetables from the stove. Grate cheese. Whisk egg on a plate. Mix breadcrumbs and cheese.
3
Add tomato juice, bring to the boil and season with salt and pepper. Remove vegetables from the stove. Grate cheese. Whisk egg on a plate. Mix breadcrumbs and cheese. Wash meat, dab dry and season with salt and pepper. Turn meat in flour, egg and cheese. Heat oil in a frying pan and fry the escalopes for about 5 minutes while turning. Heat vegetables, add zucchini and tomatoes and simmer for 2-3 minutes. Add oregano. Put the vegetables on a plate and arrange the escalopes on top. Garnish with oregano leaves and coarse black pepper
4
Turn meat in flour, egg and cheese. Heat oil in a frying pan and fry the escalopes for about 5 minutes while turning. Heat vegetables, add zucchini and tomatoes and simmer for 2-3 minutes. Add oregano. Put the vegetables on a plate and arrange the escalopes on top. Garnish with oregano leaves and coarse black pepper