2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Subscribe this month and receive The Aromatherapy Co's Therapy Kitchen gift pack valued at $79.85 RRP. Offer ends April 20.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Veal wallets with mozzarella and basil

You'll need

  • 4
  • (180gm each) slices of veal girello (see note)
  • 250 gm
  • buffalo mozzarella, thinly sliced
  • 8
  • basil leaves
  • For dusting:
  • seasoned flour
  • 2 tbsp
  • extra-virgin olive oil
  • 50 gm
  • butter
  • 2 tbsp
  • red wine vinegar
  • 2 tsp
  • brown sugar
  • 500 gm
  • vine-ripened tomatoes, finely diced

Method

  • 01
  • Place slices of veal between 2 pieces of plastic wrap and, using a meat mallet, pound to 1mm-thick.
  • 02
  • Lay veal on a clean work surface, place a slice of mozzarella in the middle and top with 2 basil leaves. Fold veal like an envelope to form a 10cm square, enclosing filling.
  • 03
  • Dust veal wallets in seasoned flour. Heat oil and butter in a large heavy-based frying pan over medium-high heat, add veal wallets, and fry each side until golden (2-3 minutes). Transfer to a warm plate and keep warm. Deglaze pan with red wine vinegar, stir in sugar to dissolve. Remove pan from heat and stir in tomato. Season to taste with sea salt and freshly ground black pepper. Serve veal wallets with tomato spooned over.
Note Girello is also sold as veal nut and may need to be ordered ahead from your butcher.

At A Glance

  • Serves 4 people
  • 30 min preparation
  • 10 min cooking
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people
  • 30 min preparation
  • 10 min cooking

Drink Suggestion

Savoury red Chianti.

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.