A tasty, zesty and fresh dinner idea made with the goodness of Australian mozzarella and pecorino cheese.
Veal Pockets
Ingredients
8 veal steaks
125g grated Australian 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 Australian Milk, for crumbing
120g fresh breadcrumbs mixed with 6g smoked paprika, for crumbing
Oil, for shallow frying
Method
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
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.
Pecorino Dressing
Ingredients
25g white wine vinegar
15g dijon mustard
Pinch of caster sugar
30g very finely grated parmesan or pecorino cheese
50g olive oil
Sea salt and freshly ground pepper
Method
For Pecorino dressing combine vinegar, mustard and sugar. Stir in pecorino. Gradually whisk in olive oil to make an emulsion. Season to taste.
Salad
Ingredients
2 zucchini, sliced thinly on a mandolin
2 bunches asparagus, trimmed and shaved on a mandolin
1/2 cup loosely packed mint leaves
Shaved pecorino cheese, extra, to serve
Oil, for shallow frying
Method
Combine salad ingredients in a bowl and drizzle with dressing. Top with extra pecorino.
