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.