Veal and Scamorza Rolls
Cook Time 30 minutes
Servings 4
Ingredients
8 veal scallopinis, flattened with a meat mallet
8 large sage leaves, plus extra for garnish
8 slices prosciutto
1 ball scamorza cheese, sliced (smoked mozzarella)
3 tbsp plain flour, for dusting
1 tbsp olive oil
50g butter
2 garlic cloves, bruised
Juice of ½ lemon
Salt and pepper
Method
Lay the veal out and top with a thin slice of prosciutto, followed by the scamorza and sage. Roll the veal and fasten with a toothpick. Dust with flour and repeat with the remaining veal.
Heat oil and butter in a large pan over a medium-high heat. Sear the veal rolls all over for 4-5 minutes until nicely coloured and season with salt and pepper. Add the garlic cloves halfway through cooking the veal. Add a squeeze of lemon before serving. Garnish with extra sage.