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Grilled veal cutlets with peach, mozzarella and basil

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2015

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