• 2servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, D
MineralsPhosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 bocconcini, sliced

  2. 6 veal topside steaks (150g each), flattened to

  3. 5 mm thick

  4. 2 tablespoons rosemary leaves, finely chopped

  5. extra virgin olive oil

  6. 12 slices proscuitto

  7. 30 mls verjuice (or lemon juice)

  8. cup chicken stock

  9. 30g butter, chilled and cubed

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. 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.


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