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:

1. 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.
2. 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.
3. 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.

Recipe courtesy of Legendairy – visit their site for more delicious food ideas.

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