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Pasta con Zucchini | Veal Involtini | Couscous Salad | Icecream Sandwiches

Veal Involtini

Ingredients:
Veal Girello
40g Provalone Dolce
6 slices Prosciutto

Breadcrumbs Mix
3 tbsp Parmesan Cheese
3 tbsp Breadcrumbs
1 clove Garlic
Parsley & Basil
Salt
2tbsp Extra Virgin Olive Oil

Combine all together

San Marighio (sauce to go over meat)
1 Garlic clove
Parsley & Basil
2 Lemons
Chilli
Salt

Method:

1. Preheat oven to 150°C.
2. If Veal has been sliced thinly, then there will be no reason to tenderise.
3. Make sure each piece is the 5 x 6cm roughly, fits in the palm of your hand.
4. Coat each piece with the breadcrumb mix.
5. Then lay flat and put some prosciutto and then a little provolone.
6. Fold bottom and then sides and then roll up. Put on a skewer. Continue till you have three per skewer.
7. On a skillet pan, cook for a minute on both sided and place in a baking dish.
8. Cook covered for 10 – 15 minutes.
9. Brush with San Marighio and serve on Couscous Salad.
   
   Serves 6