Grilled veal cutlets with peach, mozzarella and basil

AT A GLANCE

  • Serves 4 people

  • 2 tsp olive oil, plus extra for frying
  • 1 tsp finely chopped thyme
  • ½ garlic clove, finely chopped
  • 4 veal cutlets (about 250gm each)
  • 4 thin prosciutto slices
  • 6 ripe peaches or nectarines, quartered
  • 1 buffalo mozzarella (about 200gm), coarsely torn
  • 1 golden shallot, thinly sliced
  • 70 ml extra-virgin olive oil
  • 30 ml balsamic vinegar
  • Juice of ½ lemon, or to taste
  • To serve: coarsely torn basil and mint
01   Preheat oven to 200C. Combine olive oil, thyme and garlic in a bowl with some salt. Brush each cutlet with mixture and wrap with a slice of prosciutto.
02   Heat a little olive oil in a large frying pan over medium-high heat, add cutlets and cook, turning once, until browned (1-2 minutes each side), then transfer to an oven tray and roast until cooked to your liking (4-5 minutes for medium-rare). Rest for 5 minutes.
03   Meanwhile, combine peaches, mozzarella and shallot in a bowl, drizzle with extra-virgin olive oil, vinegar and lemon juice, season to taste and toss to combine. Scatter with herbs and serve with veal cutlets.
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