Lemon and mozzarella veal pockets with pecorino and zucchini salad
<p><strong><span style="text-decoration: underline;">Serves:</span> </strong>8</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>8 veal pockets:</li>
<li>125g grated Australian mozzarella cheese</li>
<li>25g finely chopped preserved lemon rind</li>
<li>50g chopped pitted green olives</li>
<li>10g finely chopped flat leaf parsley</li>
<li>100g seasoned flour, for crumbing</li>
<li>1 egg, lightly beaten with 20ml Australian Milk, for crumbing</li>
<li>120g fresh breadcrumbs mixed with 6g smoked paprika, for crumbing</li>
<li>Pecorino dressing:</li>
<li>25g white wine vinegar</li>
<li>15g dijon mustard</li>
<li>pinch of caster sugar</li>
<li>30g very finely grated parmesan or pecorino cheese</li>
<li>50g olive oil</li>
<li>sea salt and freshly ground pepper</li>
<li>Salad:</li>
<li>2 zucchini, sliced thinly on a mandolin</li>
<li>2 bunches asparagus, trimmed and shaved on a mandolin</li>
<li>1/2 cup loosely packed mint leaves</li>
<li>shaved pecorino cheese, extra, to serve</li>
<li>oil, for shallow frying</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>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.</li>
<li>For Pecorino 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.</li>
<li>Heat oil in a large non-stick frying pan. Add veal and cook for 4 minutes each side or until golden. Transfer to a baking tray and bake at 180 for 5-10 minutes or until cooked through. Serve with Pecorino Zucchini Salad.</li>
</ol>
<p>Recipe courtesy of Legendairy – <strong><span style="text-decoration: underline;"><a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank">visit their site for more delicious food ideas.</a></span></strong></p>
<p><strong>Related links:</strong></p>
<p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/asparagus-with-greek-dressing/"><strong>Asparagus with Greek dressing</strong></a></em></span></p>
<p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/corn-shallot-thyme-butter/"><strong>Corn on the cob with shallot and thyme butter</strong></a></em></span></p>
<p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/falafel-chicken-salad/"><strong>Falafel chicken with cucumber, chickpea and orange salad</strong></a></em></span></p>
