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Black Peppered Crab – Singapore Style | Veal Lilliana | Toberlone Mousse

Veal Lilliana

Ingredients:Veal Lilliana
1kg Girello or Fillet Steak cut into butterfly portions
4 tbsp Olive Oil
2 tbsp Butter
1 tin Mushrooms in Butter Sauce
300g Quality Leg Ham
Mozzarella - slice for each portion of meat
Plain Flour to coat each piece of meat
Salt/Pepper to season
Sweet White Wine (Cooking Wine is ok)
150mL Cream
Parsley for Garnish

Method:

  1. Open meat and place slice of leg ham, cheese and mushrooms inside and fold back over and hold together with toothpicks.
  2. Add salt and pepper to season.
  3. Lightly pat dry with flour.
  4. Heat frypan with oil and butter and pan fry each piece of meat for approximately 2 - 3 minutes each side.
  5. Remove meat from pan and put aside.
  6. Add White wine and cream and bring to full heat.
  7. Reduce heat and add meat pieces to frypan and place lid on and simmer for 5 - 6 minutes, turning meat over after 3 minutes.
  8. Garnish with parsley and serve.