Veal Pockets- 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
Pecorino Dressing- 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
Salad- 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
| Veal Pockets- 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- For Pecorino dressing combine vinegar, mustard and sugar. Stir in pecorino. Gradually whisk in olive oil to make an emulsion. Season to taste.
Salad- Combine salad ingredients in a bowl and drizzle with dressing. Top with extra pecorino.
- Serve Veal with Pecorino Zucchini Salad
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