Prosciutto-wrapped veal, asparagus and tomato pesto parcels
prosciutto fat trimmed
48 g, (Buy 4 x 15g slices), fat trimmed
sun dried tomato pesto
lean veal leg steak
320 g, (Buy 4 x 100g uncrumbed schnitzels), fat trimmed
2 bunch(es), halved
1 medium, cut into wedges to serve
- 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.
- Lay 3 asparagus spears on each veal schnitzel. Season with salt and pepper. Roll up asparagus to make a parcel. Secure with a toothpick.
- 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.