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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 10 Harry and Christo: Prosciutto & Smoked Mozzarella Rolled Veal with Potato Croquettes


Watch Harry and Christo on TV2's My Kitchen Rules

Prep:   45                   

Cook:  40                   

Serves: 6

 

Ingredients 

  • 4 lemons, halved
  • Steamed green beans, to serve

Rolled Veal

  • 60g smoked mozzarella, thinly sliced
  • 6 slices prosciutto
  • 2 tbs olive oil

Croquettes

  • 800g potatoes, peeled and chopped
  • 40g butter, chopped
  • 60g finely grated parmesan
  • 1/4 cup finely chopped parsley
  • 1/3 cup plain flour for dusting
  • 1 egg, lightly beaten
  • 1 cup fresh or dried breadcrumbs
  • vegetable oil, for deep frying

 

Method 

  1. To prepare veal, gently pound butterflied veal until evenly thick, about 2.5cm. Arrange mozzarella in a line, lengthways, down centre. Season. Roll lengthways and secure with kitchen string at regular intervals. Set aside for veal to come to room temperature
  2. To make croquettes, place potatoes in a saucepan of cold salted water. Bring to a boil. Boil gently until tender. Drain. Allow steam to evaporate. Mash or put through a ricer. Add butter, parmesan and parsley. Season well. Mash to combine. Shape mixture into 12 croquettes and place in the fridge for 20 minutes to firm up.
  3. Roll croquettes in flour. Dip in egg and roll in breadcrumbs. Refrigerate until required.
  4. Preheat oven to 200C.
  5. Season veal all over. Heat the oil in a large frying pan over high heat. Cook rolled veal, until browned all over. Transfer to an oven tray. Roast for 12-14 minutes. Remove from oven and rest for 5 minutes. Slice thickly.
  6. Deep fry croquettes until golden and crisp. Drain on absorbent paper.
  7. Cook lemon halves, cut-side down, on a lightly oiled chargrill plate until browned.
  8. Serve sliced veal with croquettes, beans and lemon halves.

 

Tips

  • This dish would be great with a quick sage and lemon butter sauce. Add 150g butter to same frying pan that veal was cooked in. Once melted, add 2 tbs chopped sage leaves and the juice of 1 lemon. Simmer for 2 minutes. Strain and season.
  • Croquettes can be prepared to the end of step 3 several hours in advance. Store, covered, in the refrigerator.
  • Veal schnitzel and leg steaks could also be used in this recipe. You’ll need to adjust the cooking time to suit the thickness of the veal.

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