Veal schnitzel with prosciutto, sage & mozzarella

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.

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.

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.

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