Veal, bocconcini and prosciutto pockets

Place bocconcini on one half of each veal steak, season well and scatter with rosemary and drizzle with olive oil. Fold other side of veal over and wrap end under. Then wrap 2 slices of proscuitto crosswise around each parcel sealing the opening.

Heat a lightly oiled non stick frying pan and cook veal for 3 - 4 minutes on each side until golden. Set aside.

Deglaze the pan with verjuice (or lemon juice) and chicken stock and simmer until slightly reduced. Remove from the heat and whisk in butter. Season to taste. To serve cut veal in half and serve with roquette, tomato and parsley salad.