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Baked veal and prosciutto rolls with olive mayonnaise
Baked veal and prosciutto rolls with olive mayonnaise
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Prosciutto-wrapped veal steaks infused with savory herbs for a delectable dining experience.
Ingredients:
  • Olive oil, to grease
  • 125g (1/2 cup) Delikatess mayonnaise (Thomy brand)
  • 40g pitted black olives, quartered
  • 4 (about 150g each) veal leg steaks
  • 4 slices (about 50g) prosciutto
  • 8 (about 12cm long) sprigs fresh continental parsley
  • 4 sprigs fresh oregano
  • Freshly ground black pepper
  • 250g green beans, topped, halved crossways
Instructions:
  • Preheat oven to 220°C. Grease a roasting pan with olive oil. Mix mayonnaise and olives in a bowl, then refrigerate.
  • Lay 1 veal steak between plastic wrap and gently flatten to about 4mm thickness using a meat mallet. Repeat with the remaining veal steaks. Arrange prosciutto slices on a clean surface and place a flattened veal steak on each. Add 2 parsley sprigs and 1 oregano sprig in the center of each veal piece. Roll up and secure with a toothpick.
  • Arrange the rolls in a greased pan. Drizzle them with 1 tablespoon of oil, season with pepper, and bake in a preheated oven. Remember to flip them halfway through and baste with the pan juices. Bake for 15 minutes for medium doneness, or adjust to your desired level of cooking.
  • Boil the beans in a medium saucepan for 1 minute until vibrant green and crisp-tender. Quickly cool them in cold water, then transfer to a large bowl. Toss with onion, remaining oil, and pepper until thoroughly mixed.
  • Remove the toothpicks, cut each roll into 5 pieces, and arrange on plates. Serve promptly with a side of green bean salad and olive mayonnaise.

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