Here’s my veal recipe from Wednesday, if you’re interested in some previously unethical meat.
Veal Involtini with Prosciutto, Parmesan and Herbs and a White Wine and Cream Sauce
1 Veal escalope c. 170g
1 slice Prosciutto
3 leaves Tarragon
3 leaves Basil
1 sprig Thyme, chopped
20g Parmesan, grated
1 tbsp Olive oil
1 Shallot, diced
1 clove Garlic, diced
30 ml Dry white wine
1 tbsp mixed Thyme, Parsley, Rosemary, chopped
35 ml Double cream
5g Parmesan, grated
Salt and pepper
Ensure that the escalope is around 5mm thick. Top with the herbs and then a slice of prosciutto. Grate the parmesan on top of this and roll the whole thing tightly and secure it with a toothpick.
To cook, coat the outside in flour and then heat the oil in a heavy based frying pan over a high heat. Add the veal roll and brown on every side, allowing to fry for about five minutes. Remove and allow to rest while you make the sauce.
Add the diced shallot to the pan and sweat it before adding some garlic and then the wine. Once the wine has reduced by half turn the heat down to medium and add butter and herbs, followed by the cream, grated parmesan and salt and pepper. Allow this to simmer for five minutes.
Slice the roll into three slices and pour over the sauce. Serve with fondant potato, green beans and grilled tomato.