Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 4 veal schnitzel

  3. 4 slices prosciutto

  4. 8 fresh sage leaves

  5. 125g mozzarella, grated

  6. 1 tbs plain flour

  7. 2 tbs olive oil

  8. 150ml dry white wine

  9. 150ml chicken stock

  10. 50g unsalted butter, chopped

  11. Steamed spinach, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 190°C. Place a piece of veal flat on a clean surface and top it with 1 slice prosciutto, 2 sage leaves and 30g mozzarella. Roll up from the shortest end and secure with toothpicks.

  2. Lightly coat the veal rolls in the flour. Heat the oil in a frying pan over a medium heat. Add the veal rolls and cook, turning often, for 3 minutes or until evenly browned. Transfer to a roasting pan. Bake the veal for 15 minutes or until just cooked through.

  3. Meanwhile, add wine to the frying pan and bring to the boil. Boil 2 minutes, then add the stock and simmer until reduced by half. Reduce the heat to low. Use a whisk to gradually whisk in the butter a cube at a time until well combined.

  4. Serve the rolls on a bed of steamed spinach, drizzled with the wine sauce.


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