Lemon and Mozzarella Veal Pockets with Pecorino Zucchini Salad

By Country News

Serves: 8


8 veal steaks
125 g grated mozzarella cheese
25 g finely chopped preserved lemon rind
50 g chopped pitted green olives
10 g finely chopped flat leaf parsley
100 g seasoned flour, for crumbing
1 egg, lightly beaten with 20 ml milk, for crumbing
120 g fresh breadcrumbs mixed with 6 g smoked paprika, for crumbing
oil for shallow frying

Pecorino dressing:

25 g white wine vinegar
15 g Dijon mustard
pinch of caster sugar
30 g very finely grated parmesan or pecorino cheese
50 g olive oil
sea salt and freshly ground pepper


2 zucchini, sliced thinly on a mandolin
2 bunches asparagus, trimmed and shaved on a mandolin
½ cup loosely packed mint leaves
shaved pecorino cheese, extra, to serve


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