Preparation time: 2 minutes
Cooking time: 10 minutes
1 splash of Olive Oil (the really good stuff)
1 tablespoon of butter (a Danish brand Lurpak is the best on the market).
1 Punnet of Cherry Tomatos
2 Tablespons of Oregano Leaves
2 x 150-200g Veal Steaks
1-2 teaspoons of Balsamic Vinegar (again, don't scrimp on quality)
Rocket (arugula) leaves to serve, drizzled with a little olive oil and some cracked pepper.
Halve the Cherry Tomatos.
Pop your oil and butter into a frying pan on medium until the butter has melted.
Add the tomatos and Oregano and stir for 4 minutes or until the tomatos have softened. Then transfer into a bowl for later.
Now, turn up the heat.
Spinkle the veal with salt and pepper and cook for 2-3 minutes on both sides.
Place the veal and tomatos on plates, drizzle with the balsamic. Pop your Rocket on the side.