THE DAIRY KITCHEN
Lemon and Mozzarella Veal Pockets with Pecorino Zucchini Salad
By THE DAIRY KITCHEN
Makes
8
Difficulty
Medium
Preparation
25 MINS
Cooking
20 MINS
These wonderful veal pockets are stuffed with oozy mozzarella, green olives and lemon and are served with a raw zucchini salad dressed in sharp pecorino dressing.
Ingredients
8 veal steaks125g grated mozzarella cheese
25g finely chopped preserved lemon rind
50g chopped pitted green olives
10g finely chopped flat leaf parsley
100g seasoned flour, for crumbing
1 egg, lightly beaten with 20ml Milk, for crumbing
120g fresh breadcrumbs mixed with 6g smoked paprika, for crumbing
Pecorino dressing
25g white wine vinegar15g dijon mustard
pinch of caster sugar
30g very finely grated parmesan or pecorino cheese
50g olive oil
sea salt and freshly ground pepper
Salad
2 zucchini, sliced thinly on a mandolin2 bunches asparagus, trimmed and shaved on a mandolin
1/2 cup loosely packed mint leaves
shaved pecorino cheese, extra, to serve
For Shallow Frying
oilMethod
- Pound veal steaks out thinly with a mallet. Combine mozzarella cheese, lemon, olives and parsley. Spoon the mixture onto one half of each steak, fold veal over to enclose the filling and seal (using a toothpick if necessary). Dip the veal parcels into seasoned flour, egg and then breadcrumbs to coat. Chill for 5 minutes.
- For Pecorino dressing combine vinegar, mustard and sugar. Stir in pecorino. Gradually whisk in olive oil to make an emulsion. Season to taste. Combine salad ingredients in a bowl and drizzle with dressing and top with extra shaved pecorino.
- Heat oil in a large non-stick frying pan. Add veal and cook for 4 minutes each side or until golden. Transfer to an baking tray and bake at 180 for 5-10 minutes or until cooked through. Serve with Pecorino Zucchini Salad.
