Ingredients
- 4 slices veal knuckle aprox 150g each
- 2 Le Naturelle eggs
- 50g flour
- 200g Tipiak bread crumbs
- 100g Emborg mozzarella shredded
- 50g Valio butter
- 1tbsp fresh rosemary chopped
- 1tbsp orange zest
- 200g figs dried chopped
Directions
- In a blender, blend the butter then add the zest, rosemary and season well.
- Mix the butter with the cheese and place on the veal, roll well and put in the freezer for 1hr.
- Once hard enough cut thick slices and put it back for another hour in the freezer.
- Whisk the eggs and flour and pass the veal in then in breadcrumbs and shallow fry.
- Simmer the figs in the syrup and serve underneath.
Original recipe by Aroma Kitchen.