Veal saltimbocca

1. Ask your butcher to cut the veal scallops into very thin slices. Wrap the meat with cling film and flatten with a tenderizer.

2. In a shallow dish, pour the olive oil. In another plate, mix the chopped and toasted breadcrumbs, parmesan, chopped parsley. Dip the scallops in olive oil and then into the bread mixture. Set aside.

3. On each veal scallop, place 1 slice of ham and mozzarella. Roll the scallop as a spring roll, taking care to fold the sides (so the filling does not come out). Prick the saltimbocca with a toothpick by adding an olive. Bake for 10-15 minutes in a preheated oven at 200°C (th. 6/7).

Photo credit: Sucré Salé