Parma ham Veal Escalopes

Parma ham Veal Escalopes served with: Saint-Romain or Rully Burgundy wine. Serves 4.

Ingredients:

• 4 thinly sliced veal escallops (approx. 170g each)
• 200g mozzarella
• 4 sprigs rosemary
• 8 slices of Parma ham
• 8 cloves garlic, whole
• 2 tbsp olive oil
• Sea salt and freshly ground black pepper

Preparation:

1. Pre heat the oven to 200°C/400°F/Gas 6. Lay the veal on a chopping board and season one side of each escalope with salt and pepper. Tear the mozzarella into little pieces, divide into four, and arrange in a line down the centre of each piece or veal, leaving a centimetre at each end so it doesn’t all ooze out whilst cooking. Please a sprig of rosemary over the mozzarella and cover with a piece of Parma ham. Roll up the veal and wrap a piece of Parma ham round the centre of each one to seal them.
2. Heat the oil in a large, oven proof, frying pan over a high heat and carefully place each piece of veal into the pan, along with the whole cloves of garlic and cook for 2-3 minutes on one side until golden and crispy. Turn the veal, using a pair of tongs, and place the pan in the hot oven for 8-10 minutes, or until the veal is just cooked through and beautifully tender. Serve immediately with a spoonful of the delicious cooking juices over the top, garlic cloves and a green salad.