Stuffed Veal Scallops - cooking recipe

Ingredients

8 boneless veal steaks
155 g mushrooms
30 g butter
4 slices ham (thin slices)
4 tablespoons grated parmesan cheese
60 g butter, extra
4 slices mozzarella cheese
1/2 cup hot water
1/2 beef stock cube

Preparation

Pound veal steaks out thinly.
Finely slice mushrooms.
Melt butter in pan, add mushrooms and cook over medium heat until mushrooms are just tender.
Drain pan juices from mushrooms.
Place slice of ham on top of each 4 steaks.
Divide mushrooms evenly between steaks.
Sprinkle 1 tbsp of parmesan over top of each steak.
Place remaining veal steaks on top of each to form sandwiches.
Trim away any overhanging meat.
Melt extra butter in pan, add veal sandwiches to pan, cook until brown on one side. Carefully turn steaks and cook on other side.
Remove from heat.
Cover tops of steaks with mozzarella cheese.
Trim cheese to fit shape of steaks.
Pour in water and add crumbled stock cube.
Cover pan and return to heat.
Simmer 2 minutes or until cheese has melted.