Veal And Leek Scaloppine

1. 1

   Blanch leek in boiling salted water for 2-3 minutes or until tender, then drain on absorbent paper.

2. 2

   Place veal schnitzels on a work surface and flatten with a meat mallet until thin.

3. 3

   Cover half of each schnitzel with leek, top leek with a slice of prosciutto and some provolone, fold other half of schnitzel over filling and secure with a toothpick.

4. 4

   Toss veal parcels in seasoned flour and shake away excess.

5. 5

   Heal olive oil in pan and cook veal parcels in batches, over medium heat for 2-3 minutes each side or until browned and cooked through.

6. 6

   Remove veal parcels from pan and rest in a warm place.

7. 7

   Add white wine and chicken stock to pan, bring to the boil and simmer for 1-2 minutes, then gradually add butter, whisking well, return veal to pan and turn to coat in sauce.

8. 8

   Serve veal drizzled with sauce and with Broccoli and Cauliflower Salad (see my recipes).

* Per serving · 4 servings · Values may vary.

No additional tips available.