Veal rolls with sage and sun-dried tomato
Reduced-fat 15% cheddar cheese
⅓ cup(s), grated, (40g), grated
Semi dried tomatoes, not in oil
⅓ cup(s), (50g), drained, cut into strips
Prosciutto fat trimmed
4 slice(s), (60g), halved crossways
Lean veal leg steak
8 medium, uncrumbed schnitzels, halved crossways (buy 500g)
10 g, 8 fresh leaves
1 medium, finely chopped
2 clove(s), crushed
Anchovy fillets in oil, drained
6 medium, finely chopped
1 tbs, finely chopped
480 g, quartered
Black olives, drained
⅓ cup(s), in brine, pitted, (55g)
Baby capers, rinsed, drained
1 tbs, drained
1 x 3 second spray(s)
- Combine cheese and sun-dried tomatoes in a small bowl. Place one slice of prosciutto on each piece of veal. Top with 1 sage leaf and 1 tablespoon tomato mixture. Roll to enclose filling and secure with a toothpick.
- Lightly spray a large saucepan with oil and heat over medium-high heat. Cook veal for 5 minutes or until browned all over. Remove from pan. Heat oil in same pan over medium heat. Add onion, garlic, anchovies and rosemary and cook, stirring occasionally, for 5 minutes or until softened. Add passata and 12 cup (125ml) water and bring to the boil. Reduce heat and simmer for 10–15 minutes or until sauce thickens.
- Meanwhile, wash potatoes carefully and steam, boil or microwave until tender. Drain.
- Add olives, capers and veal to sauce and cook for 3–5 minutes or until veal is cooked as desired. Serve veal rolls with potatoes.