Food & Wine
Lemon and mozzarella veal pockets with pecorino and zucchini salad
Serves: 8
Ingredients:
- 8 veal pockets:
- 125g grated Australian mozzarella cheese
- 25g finely chopped preserved lemon rind
- 50g chopped pitted green olives
- 10g finely chopped flat leaf parsley
- 100g seasoned flour, for crumbing
- 1 egg, lightly beaten with 20ml Australian Milk, for crumbing
- 120g fresh breadcrumbs mixed with 6g smoked paprika, for crumbing
- Pecorino dressing:
- 25g white wine vinegar
- 15g dijon mustard
- pinch of caster sugar
- 30g very finely grated parmesan or pecorino cheese
- 50g olive oil
- sea salt and freshly ground pepper
- Salad:
- 2 zucchini, sliced thinly on a mandolin
- 2 bunches asparagus, trimmed and shaved on a mandolin
- 1/2 cup loosely packed mint leaves
- shaved pecorino cheese, extra, to serve
- oil, for shallow frying
Method:
- Pound veal steaks out thinly with a mallet. Combine mozzarella cheese, lemon, olives and parsley. Spoon the mixture onto one half of each steak, fold veal over to enclose the filling and seal (using a toothpick if necessary). Dip the veal parcels into seasoned flour, egg and then breadcrumbs to coat. Chill for 5 minutes.
- For Pecorino dressing combine vinegar, mustard and sugar. Stir in pecorino. Gradually whisk in olive oil to make an emulsion. Season to taste. Combine salad ingredients in a bowl and drizzle with dressing and top with extra shaved pecorino.
- Heat oil in a large non-stick frying pan. Add veal and cook for 4 minutes each side or until golden. Transfer to a baking tray and bake at 180 for 5-10 minutes or until cooked through. Serve with Pecorino Zucchini Salad.
We know what to eat to stay healthy. So why is it so hard to make the right choices?
Recipe courtesy of Legendairy – visit their site for more delicious food ideas.
Related links:
Our Partners
