Veal stuffed with spinach, roasted capsicum and feta
1 x 3 second spray(s)
½ small, finely chopped
2 clove(s), crushed
Fresh lemon rind
1 tsp, finely grated
Roasted capsicum, not in oil
Baby spinach leaves
Reduced fat feta cheese
Trimmed veal cutlet
640 g, (4x200g cutlet), french trimmed
Reduced fat oil spread
- Heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, rind and spinach and cook, stirring, for 2 minutes or until spinach has wilted. Transfer to a medium bowl. Cool for 10 minutes. Stir in capsicum and feta.
- Preheat oven to 200°C or 180°C fan-forced. Using a sharp knife, cut a 3cm-deep slit through the centre of the meaty section of each veal rack to form a pocket. Press spinach mixture into each pocket.
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook veal for 2–3 minutes each side or until browned. Transfer to a medium baking dish and bake for 20–25 minutes or until cooked to your liking. Transfer veal to a plate. Cover with foil and set aside to rest for 10 minutes before cutting into cutlets.
- Meanwhile, boil, steam or microwave potato until tender. Drain. Mash potato in a bowl with spread and milk until smooth. Season with salt and freshly ground black pepper. Serve veal with mash.