Veal scallopini with pumpkin
Veal scallopini with pumpkin – for the Fall and Thanksgiving
Great recipe for the Fall and around Thanksgiving prep time 30 minutes Equipment You will need 4 toothpicks for this recipe.
Author: Good Taste 2004 adapted from recipe by Jane Charlton
Recipe type: Main
Serves: 4
Ingredients
- 4 veal scallopini – 3½ oz each (about 100g each)
- 1 lb butternut pumpkin, peeled, cut into 1.5 inches (4cm) thick pieces 600g
- salt and freshly ground black pepper
- 2 tablespoons fresh rosemary leaves
- 4 slices fat-free leg ham
- 12 spinach leaves, trimmed, washed, dried
- 4 cheese slices
- 2 teaspoons olive oil
Instructions
- Preheat oven to 220°C. (400 °F.)
- Line a baking tray with non-stick baking paper.
- Arrange the pumpkin on prepared tray. Bake on top shelf of preheated oven for 20 minutes.
- Remove from oven. Season with salt and pepper and sprinkle with rosemary.
- Bake for a further 5 minutes or until golden brown and tender.
- Meanwhile, place a piece of veal on a clean work surface.
- Top with a slice of ham, three spinach leaves and a slice of cheese.
- Fold over to enclose filling and secure with a toothpick. Repeat with the remaining veal, ham, spinach and cheese.
- Heat the oil in a large non-stick frying pan over medium high heat.
- Add veal and cook for 2-3 minutes each side or until brown. Transfer to a baking tray and cover with foil.
- Bake in oven for a further 5 minutes or until hot. Remove from oven.
- Place veal on serving plates and serve with rosemary pumpkin.
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