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Seared Veal Stack

2 veal schnitzels
1 zucchini
1 eggplant
1 red capsicum
1 red onion
75ml olive oil
2 slices leg ham
2 slices mozzarella cheese
2 ripe tomatoes, diced
1 tablespoon fresh basil leaves, torn into pieces
1 tablespoon balsamic vinegar (or substitute 1 teaspoon of sugar and the
juice of 1/2 lemon)
salt and pepper, to taste

Nick the sides of the schnitzels, then place them between sheets
of plastic wrap and flatten with a mallet or the back of a knife.

Slice the zucchini, eggplant, capsicum and half the red onion very
thinly and sear in oil in a very hot pan. On a plate, layer the
vegetables in two heaps, alternating each kind of vegetable. (This
is an interim step only - each heap is later removed from the plate
and placed, as a stack, on top of the veal.)

Sear the veal pieces in the same hot pan.

Place the veal pieces on a baking dish (or a dinner plate); top
each veal piece with a ham slice, a vegetable heap and a slice of
cheese. To make the sauce, chop up the remainder of the red onion
and brown it in the veal pan. Throw in the diced tomatoes, along
with the fresh basil leaves and the balsamic vinegar. Season with
salt and pepper to taste, and toss over a medium heat until just
cooked.

Place the veal mounds under a very hot grill to melt the cheese,
then when they're done, serve with the tomato sauce.

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