Veal Olives Filled with Provolone & Basil
Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 2 handful basil
- 1 large brown onion, finely chopped
- 2 large lemons, rind finely grated
- 2 large lemons, halved
- 4 cup chicken stock
- 1 pinch pepper (for seasoning)
- 100grams mozzarella, grated
- 2 cup arborio rice
- 1/4 cup olive oil
- 8 veal schnitzels
- 1 pinch pink salt ground (to taste)
Method
Step 1 of 6
Preheat oven to 180°C.
Step 2 of 6
Heat 2 tablespoons of the oil in an ovenproof casserole dish over medium heat. Add onion and cook for 4 minutes or until tender. Stir in rice, coating well with oil. Add lemon rind, 1/4 cup lemon juice and chicken stock to rice, stirring until well combined. Bring to the boil. Cover and place in the oven. Bake for 20 minutes or until liquid has almost evaporated. Season with salt and pepper.
Step 3 of 6
Meanwhile, place a veal schnitzel onto a flat surface. Top with 2 tablespoons of cheese and 2 basil leaves. Roll up, enclosing filling and secure with a toothpick. Repeat with remaining.
Step 4 of 6
Heat remaining oil in a large frying pan over medium-high heat. Cook veal rolls for 4-5 minutes or until browned on all sides. Transfer to a baking tray. Place on bottom shelf of the oven to finish cooking.
Step 5 of 6
Put lemon halves into hot frying pan and cook for 1-2 minutes or until golden.
Step 6 of 6
Serve veal olives with lemon risotto and caramelised lemon halves.
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