¼ cup sundried tomato pesto
4 x 150 g uncrumbed veal schnitzels
4 slices prosciutto, folded in half, crossways
8 thin slices mozzarella
1 tbsp olive oil
steamed snow peas, to serve
steamed green beans, to serve
1 kg Sebago potatoes, peeled, chopped
50 g butter, chopped
¼ cup milk
Salt and pepper, to serve
- To make mash, cook potatoes in a large saucepan of boiling water for about 10 minutes, or until tender. Drain. Return to pan. Mash until smooth. Add butter and milk. Season with salt and pepper. Stir until combined. Cover to keep warm.
- Meanwhile, spread about 3 tsp pesto evenly over each steak. Top half of each steak with prosciutto and two cheese slices. Fold over veal to enclose.
- Heat oil in a large, non-stick frying pan over a medium heat. Add veal. Cook for about 3 minutes on each side, or until cooked through and cheese is melted.
- Serve veal with mash, garnished with pepper and steamed vegetables.