Spinach and feta veal rolls
Veal leg steak, raw
450 g, (4 x 125g steaks), fat trimmed
Reduced fat feta cheese
60 g, crumbled
2 tbs, toasted
1½ cup(s), (45g)
1 medium, finely chopped
2 clove(s), crushed
2 cup(s), (500ml)
400 g, halved
2 bunch(es), halved
2 x 3 second spray(s)
- Place veal between 2 sheets of baking paper and pound with a meat mallet until 3mm thick. Cut veal in half lengthwise to make 8 thin steaks.
- Combine feta and pine nuts in a small bowl. Place veal on a flat surface and arrange spinach leaves down the centre of each piece. Top with feta mixture. Working from a short end, roll each piece of veal firmly to enclose filling. Secure rolls with toothpicks.
- Spray a large non-stick frying pan with oil and heat over high heat. Cook veal for 2–3 minutes each side or until lightly browned. Transfer to a plate. Cover to keep warm.
- Lightly spray same pan with oil and heat over medium heat. Add onion and cook, stirring, for 3–5 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Add passata and bring to the boil. Reduce heat to low and simmer for 5 minutes or until slightly thickened. Return veal to pan and simmer for 3–4 minutes or until cooked to your liking. Remove toothpicks.
- Meanwhile, boil, steam or microwave potatoes and asparagus, separately, until tender. Drain. Cut veal rolls in half and drizzle with sauce. Serve with potatoes and asparagus.