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.

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. Top with extra pecorino.

Serve Veal with Pecorino Zucchini Salad