Photo of Prosciutto-wrapped veal, asparagus and tomato pesto parcels by WW

Prosciutto-wrapped veal, asparagus and tomato pesto parcels

4
4
4
SmartPoints® value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate

Ingredients

Prosciutto fat trimmed

48 g, (Buy 4 x 15g slices), fat trimmed

Sun dried tomato pesto

2 tbs

Lean veal leg steak

320 g, (Buy 4 x 100g uncrumbed schnitzels), fat trimmed

Asparagus

2 bunch(es), halved

Olive oil

1 tbs

Lemon(s)

1 medium, cut into wedges to serve

Instructions

  1. Place prosciutto slices on a clean work surface. Spread each slice with 2 teaspoons of pesto. Place a piece of veal along the length of each prosciutto slice.
  2. Lay 3 asparagus spears on each veal schnitzel. Season with salt and pepper. Roll up asparagus to make a parcel. Secure with a toothpick.
  3. Heat oil in a large frying pan over medium-high heat. Cook veal parcels for 3-4 minutes each side or until cooked to your liking. Serve veal parcels with lemon wedges.

Notes

SERVING SUGGESTION: A salad of baby rocket leaves, Lebanese cucumber (cut into ribbons), roma tomato (quartered) and crumbled reduced-fat feta. Drizzle salad with white balsamic vinegar. TIP: Trim asparagus to size needed, or you can use baby asparagus if available. Reserve trimmed asparagus for use in salads or pastas.