Veal and Leek Scaloppine

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Blanch leek in boiling salted water for 2-3 minutes or until tender, then drain on absorbent paper.
  • Place veal schnitzels on a work surface and flatten with a meat mallet until thin.
  • Cover half of each schnitzel with leek, top leek with a slice of prosciutto and some provolone, fold other half of schnitzel over filling and secure with a toothpick.
  • Toss veal parcels in seasoned flour and shake away excess.
  • Heal olive oil in pan and cook veal parcels in batches, over medium heat for 2-3 minutes each side or until browned and cooked through.
  • Remove veal parcels from pan and rest in a warm place.
  • Add white wine and chicken stock to pan, bring to the boil and simmer for 1-2 minutes, then gradually add butter, whisking well, return veal to pan and turn to coat in sauce.
  • Serve veal drizzled with sauce and with Broccoli and Cauliflower Salad (see my recipes).
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