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Lemon and Mozzarella Veal Pockets with Pecorino Zucchini Salad

Makes 8


  • 8 veal pockets:
  • 125g grated Australian mozzarella cheese
  • 25g finely chopped preserved lemon rind
  • 50g chopped pitted green olives
  • 10g finely chopped flat leaf parsley
  • 100g seasoned flour, for crumbing
  • 1 egg, lightly beaten with 20ml Australian Milk, for crumbing
  • 120g fresh breadcrumbs mixed with 6g smoked paprika, for crumbing
  • Pecorino dressing:
  • 25g white wine vinegar
  • 15g dijon mustard
  • pinch of caster sugar
  • 30g very finely grated parmesan or pecorino cheese
  • 50g olive oil
  • sea salt and freshly ground pepper
  • Salad:
  • 2 zucchini, sliced thinly on a mandolin
  • 2 bunches asparagus, trimmed and shaved on a mandolin
  • 1/2 cup loosely packed mint leaves
  • shaved pecorino cheese, extra, to serve
  • oil, for shallow frying
Download Recipe (PDF)


  1. 1. Pound veal steaks out thinly with a mallet. Combine mozzarella cheese, lemon, olives and parsley. Spoon the mixture onto one half of each steak, fold veal over to enclose the filling and seal (using a toothpick if necessary). Dip the veal parcels into seasoned flour, egg and then breadcrumbs to coat. Chill for 5 minutes.
  2. 2. For Pecorino dressing combine vinegar, mustard and sugar. Stir in pecorino. Gradually whisk in olive oil to make an emulsion. Season to taste. Combine salad ingredients in a bowl and drizzle with dressing and top with extra shaved pecorino.
  3. 3. Heat oil in a large non-stick frying pan. Add veal and cook for 4 minutes each side or until golden. Transfer to an baking tray and bake at 180 for 5-10 minutes or until cooked through. Serve with Pecorino Zucchini Salad.


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