8 veal steaks125 g grated mozzarella cheese25 g finely chopped preserved lemon rind50 g chopped pitted green olives10 g finely chopped flat leaf parsley100 g seasoned flour, for crumbing1 egg, lightly beaten with 20 ml milk, for crumbing120 g fresh breadcrumbs mixed with 6 g smoked paprika, for crumbingoil for shallow frying Pecorino dressing:
25 g white wine vinegar15 g Dijon mustardpinch of caster sugar30 g very finely grated parmesan or pecorino cheese50 g olive oilsea salt and freshly ground pepper
Salad:
2 zucchini, sliced thinly on a mandolin2 bunches asparagus, trimmed and shaved on a mandolin½ cup loosely packed mint leavesshaved pecorino cheese, extra, to serve
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 five minutes.
For the 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 four minutes each side or until golden.
Transfer to a baking tray and bake at 180°C for 5-10 minutes or until cooked through.
Serve with Pecorino Zucchini Salad.
Source: Dairy Australia
10°C