5 spinach (silver beet) leaves
1 tbspn water
4 x 125g Lean Veal steaks (with all visible fat removed)
2 slices KRAFT FREE Cheese halved (0.5g fat per slice or less)
SAUCE:
1 tspn MCT Oil
1 clove Garlic crushed
310g Can of Tomato Supreme
1/4 cup Dry White Wine
1/4 Cup Water
Remove white stalks from spinach, roll leaves up tightly, shred finely. Place spinach in
saucepan with water, cover, cook 5 minutes or until spinach is wilted, drain, press as
much liquid as possible from the spinach.
Pound veal out thinly. Heat a large non stick frying pan, add veal in a single layer, cook
until tender. Top each piece of veal with spinach, then with a slice of Low Fat cheese.
Pour tomato sauce around the veal (do not cover cheese) Cover pan, simmer gently 10
minutes or until the cheese is melted.
Tomato Sauce: Heat MCT Oil in a saucepan, add garlic, then remaining ingredients.
Bring to the boil, reduce heat, simmer, uncovered for 5 minutes or until reduced by half.
1 tbspn water
4 x 125g Lean Veal steaks (with all visible fat removed)
2 slices KRAFT FREE Cheese halved (0.5g fat per slice or less)
SAUCE:
1 tspn MCT Oil
1 clove Garlic crushed
310g Can of Tomato Supreme
1/4 cup Dry White Wine
1/4 Cup Water
Remove white stalks from spinach, roll leaves up tightly, shred finely. Place spinach in
saucepan with water, cover, cook 5 minutes or until spinach is wilted, drain, press as
much liquid as possible from the spinach.
Pound veal out thinly. Heat a large non stick frying pan, add veal in a single layer, cook
until tender. Top each piece of veal with spinach, then with a slice of Low Fat cheese.
Pour tomato sauce around the veal (do not cover cheese) Cover pan, simmer gently 10
minutes or until the cheese is melted.
Tomato Sauce: Heat MCT Oil in a saucepan, add garlic, then remaining ingredients.
Bring to the boil, reduce heat, simmer, uncovered for 5 minutes or until reduced by half.
Little Leakers
Cheese Topped Veal With Spinach
