Lemon and Mozzarella Veal Pockets with Pecorino Zucchini Salad
Makes:  8 veal pockets
Serves:  8
Average: 4 (1 vote)
Difficulty:
Cuisine:
Saved:
Italian
56
Recipe by: The Dairy Kitchen
A tasty, zesty and fresh dinner idea made with the goodness of Australian mozzarella and pecorino cheese.
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Lemon and Mozzarella Veal Pockets with Pecorino Zucchini Salad
Ingredients:
Veal Pockets
Pecorino Dressing
Salad
Method:
Veal Pockets
  1. 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).
  2. Dip the veal parcels into seasoned flour, egg and then breadcrumbs to coat. Chill for 5 minutes
  3. 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
  1. For Pecorino dressing combine vinegar, mustard and sugar. Stir in pecorino. Gradually whisk in olive oil to make an emulsion. Season to taste.
Salad
  1. Combine salad ingredients in a bowl and drizzle with dressing. Top with extra pecorino.
  2. Serve Veal with Pecorino Zucchini Salad
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