800 g veal fillet
2 zucchinis, finely chopped
2 red peppers, sliced
1 onion, finely chopped
12 small tomatoes, cut in quarters
2-3 mozzarella pieces
2 tablespoons olive oil
pepper, freshly ground
parsley, finely chopped
1. Wash well the zucchini, the peppers and the small tomatoes. Dice the zucchini and slice the red peppers. Cut the scallopini into thin slices and saute them in a nonstick frying pan with 1 tablespoon olive oil on both sides for 3-5 minutes.
2. Remove the scallopini from the frying pan and add a tablespoon of olive oil, the finely chopped onion, the peppers and the zucchinis. Let them simmer for 6-8 minutes until they are "al dente".
3. Add a bit of salt, pepper, the small tomatoes and the mozzarella, diced. Stir well.
4. Serve in individual plates placing the vegetables underneath and the scallopini on top. Finally, add the finely chopped parsley.