Veal And Leek Scaloppine - cooking recipe

Ingredients

1 leek, halved lengthwise and crosswise
4 (150 g) veal schnitzels
4 slices prosciutto
25 g shaved provolone cheese
plain flour, seasoned to taste (all purpose)
2 tablespoons olive oil
60 ml dry white wine
1/4 cup chicken stock
40 g butter, chopped

Preparation

Blanch leek in boiling salted water for 2-3 minutes or until tender, then drain on absorbent paper.
Place veal schnitzels on a work surface and flatten with a meat mallet until thin.
Cover half of each schnitzel with leek, top leek with a slice of prosciutto and some provolone, fold other half of schnitzel over filling and secure with a toothpick.
Toss veal parcels in seasoned flour and shake away excess.
Heal olive oil in pan and cook veal parcels in batches, over medium heat for 2-3 minutes each side or until browned and cooked through.
Remove veal parcels from pan and rest in a warm place.
Add white wine and chicken stock to pan, bring to the boil and simmer for 1-2 minutes, then gradually add butter, whisking well, return veal to pan and turn to coat in sauce.
Serve veal drizzled with sauce and with Broccoli and Cauliflower Salad (see my recipes).