Makes 8 Involtini Rolls
Ingredients
8 portions of veal schnitzels from Hudson Meats
8 slices prosciutto from Hudson Meats
300g Meredith's Dairy Marinated Goats Cheese from Hudson Meats
2 tbsp olive oil
2 tbsp finely chopped basil
2 tbsp finely chopped mint
2 cloves minced garlic
1 tsp black pepper
White Wine Sauce
2 tbsp olive oil
½ onion sliced
4-5 sage leaves
2 cloves garlic sliced
1 tbsp capers
½ tsp lemon zest
½ cup white wine
¼ cup stock
Method
- Make the stuffing by mixing goats cheese, basil, mint, garlic and pepper in a bowl.
- Lay 1 slice pastrami on a board. Place 1 veal schnitzel on top of pastrami and spread ½ tbsp of stuffing (or more) on top. Roll up(secure with toothpick if required). Repeat with remaining veal and pastrami.
- Add olive oil to a pan on high heat and cook veal on each side till browned.
- Transfer to a tray and bake in oven at 200C for 8-10 minutes.
- Make the sauce by adding olive oil to the same pan on medium heat. Add onion, sage, garlic and capers.
- Add wine and zest. Cook till wine reduces for 3-4 minutes adding stock if required.
- Drizzle sauce over veal and serve.