Step 1

Heat a non-stick frying pan over high heat. Spray with olive oil spray. Cook veal for 1-2 minutes each side or until cooked to your liking. Transfer to a baking dish.

Step 2

Reduce heat to medium. Spray the pan with olive oil spray. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and sage. Cook, stirring, for 1 minute. Stir in the tomato. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes or until the mixture thickens.

Step 3

Meanwhile, cook the potato in a steamer over a saucepan of simmering water for 10 minutes or until tender. Add half the parsley and season with pepper. Toss to combine.

Step 4

Preheat grill on high. Pour the tomato mixture over the veal and top with the bocconcini. Cook under grill for 2-3 minutes or until the bocconcini melts. Sprinkle with the remaining parsley. Serve with the potato and beans.