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Ingredients

2/3 cup grated reduced-fat mozzarella cheese
1/3 cup finely shredded fresh basil leaves
2 garlic cloves, crushed
2 teaspoons wholegrain mustard
4 (600g) veal schnitzels
1 tablespoon olive oil
1 cup Italian tomato pasta sauce
Lemon wedges, to serve
Baby rocket, to serve

Method

Step 1 Combine mozzarella, basil, garlic and mustard in a small bowl.
Step 2 Lay one veal schnitzel on a board. Top with one-quarter of the mozzarella mixture. Fold over veal to enclose filling. Repeat with remaining veal and mozzarella mixture.
Step 3 Heat oil in a large frying pan over medium-high heat. Cook schnitzels for 3 minutes each side or until browned. Add sauce and 2 tablespoons cold water to pan. Simmer for 5 minutes or until sauce thickens and veal is cooked to your liking.
Step 4 Top veal with sauce. Serve with lemon wedges and rocket leaves.

Mozzarella stuffed veal schnitzel

How to make Mozzarella stuffed veal schnitzel

Ingredients

Method