Veal Cotoletta with Caponata

Ingredients 

Caponata 

• 500g of ripe tomatoes 
• 4 tablespoons Cobram Estate Classic Virgin Olive Oil
• 1 eggplant, diced in 3cm chunks pieces  
• 1 brown onion, roughly chopped 
• 1 red capsicum, seeded and roughly chopped 
• 1 yellow capsicum, seeded and roughly chopped 
• 1 zucchini, diced in 3cm chunks pieces  
• 2 garlic cloves, peeled and finely chopped 
• Sprig of thyme 
• ½ cup basil leaves 
• ½ cup Mint leaves 
• Sea salt and freshly ground pepper 
• ½ cup of pitted black olives 
• 6 anchovy fillets 
• 2 tablespoons of capers 
• 1 lemon, zest and juice

Veal Cotoletta 

• 2 veal cutlets 
• ½ cup plain flour 
• 2 eggs, beaten with 1 tablespoon of water 
• 1 cup of dry breadcrumbs 
• Cobram Estate Classic Virgin Olive Oil - for shallow frying 

Method 

1. Roughly dice the tomatoes and set aside. 
2. Heat 2 tablespoons of extra virgin olive oil in a fry pan over low heat and cook eggplant in batches until golden and softened. Add extra oil if required. Remove eggplant and set aside. 
3. Add 2 tablespoons of the olive oil to the pan over low heat and add onions, capsicum and zucchini. Cook until softened. 
4. Add the tomato, eggplant and thyme. 
5. Cover pan and allow to simmer for 30 minutes. 
6. Meanwhile, to crumb the cutlets, dust lightly with flour, dip in egg wash and coat in breadcrumbs. Pour enough extra virgin olive oil in a clean pan to cover the base. Shallow fry the cutlets over medium heat for 3-5 minutes each side, until golden and cooked through. Drain on kitchen paper. 
7. To finish the caponata, roughly chop the basil and mint and add to vegetables. Season with salt and pepper. 
8. Add olives, anchovies and capers. Squeeze over lemon and serve with the crumbed veal.