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

  1. 1
    Lay veal steaks in between cling wrap and using a meat mallet pound until they are 1/2 cm in thickness.
  2. 2
    Lay spinach leaves over half the steak, top with a piece of pancetta and a Philly* slice.
  3. 3
    Fold steak over and secure with a toothpick.
  4. 4
    Heat oil in a large non-stick frying pan, add veal rolls and sear each side for 3-4 minutes until golden.
  5. 5
    Remove to a plate.
  6. 6
    In the same frying pan, add onion and cook over low heat until softened.
  7. 7
    Stir in tomatoes, red wine, stock, tomato paste, thyme and seasonings.
  8. 8
    Bring to the boil.
  9. 9
    Reduce heat, return veal to the pan and simmer covered for 10 -15 minutes until veal is cooked through.
  10. 10
    Serve with steamed asparagus.

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