Veal Parcels
13 ingredients
10 steps
Ingredients
- 4 veal leg steaks (approx. 150g each)
- 50g baby spinach leaves
- 4 slices pancetta, folded in half
- 80g block PHILADELPHIA Cream Cheese, cut into 4 thin slices
- 2 teaspoons olive oil
- 1 onion, finely sliced
- 400g can crushed tomatoes
- 1/2 cup red wine
- 1/2 cup chicken stock
- 1 tablespoon tomato paste
- 5 sprigs fresh thyme leaves
- Salt & pepper, to taste
- Steamed asparagus spears, to serve
Directions
-
1Lay veal steaks in between cling wrap and using a meat mallet pound until they are 1/2 cm in thickness.
-
2Lay spinach leaves over half the steak, top with a piece of pancetta and a Philly* slice.
-
3Fold steak over and secure with a toothpick.
-
4Heat oil in a large non-stick frying pan, add veal rolls and sear each side for 3-4 minutes until golden.
-
5Remove to a plate.
-
6In the same frying pan, add onion and cook over low heat until softened.
-
7Stir in tomatoes, red wine, stock, tomato paste, thyme and seasonings.
-
8Bring to the boil.
-
9Reduce heat, return veal to the pan and simmer covered for 10 -15 minutes until veal is cooked through.
-
10Serve with steamed asparagus.
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