Veal Turnovers With A Rosemary And Orange Mozzarella Stuffing

Prep : 60 mins  |  Cook : 15 mins  |  Serves : 4
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  1. In a blender, blend the butter then add the zest, rosemary and season well.
  2. Mix the butter with the cheese and place on the veal, roll well and put in the freezer for 1hr.
  3. Once hard enough cut thick slices and put it back for another hour in the freezer.
  4. Whisk the eggs and flour and pass the veal in then in breadcrumbs and shallow fry.
  5. Simmer the figs in the syrup and serve underneath.

Original recipe by Aroma Kitchen.

Products used in this recipe

Emborg Shredded Mozzarella 200g
Le Naturelle Cage Free Eggs (6 eggs)
Valio Unsalted Butter
Tipiak Fine Breadcrumbs 275g

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