Tuesday, February 15, 2011

Baked Veal fillets with pesto and vegetables

Recipe for 4 people

4 fillets of veal (about 700-800gr.)
2 tablespoons olive oil
1 green zucchini, sliced
1 large tomato, sliced
4 thick slices of mozzarella cheese
2 tablespoons pesto sauce
1/2 cup fresh cream
1/2 teaspoon salt
1/2 teaspoon black pepper, powder


Preheat oven to 180oC.
Heat the olive oil in a large skillet over medium heat. Sauté the fillets for 1-2 minutes each side and arrange in an ovenproof dish. Add the mozzarella, zucchini and tomatoes over the meat. Season with salt and pepper and spot in various points over the ingredients with pesto sauce. Pour evenly over all the ingredients the fresh cream and cover the dish.
Bake in preheated oven for 25-30 minutes. The last five minutes expose and continue baking.
Serve directly from the oven with baked potatoes. Enjoy!