Veal And Leek Scaloppine

• 1 leek, halved lengthwise and crosswise
• 4 (150 g) veal schnitzels
• 4 slices prosciutto
• 25 g shaved provolone cheese
• plain flour, seasoned to taste (all purpose)
• 2 tablespoons olive oil
• 60 ml dry white wine
• 1/4 cup chicken stock
• 40 g butter, chopped

1. Blanch leek in boiling salted water for 2-3 minutes or until tender, then drain on absorbent paper.
2. Place veal schnitzels on a work surface and flatten with a meat mallet until thin.
3. Cover half of each schnitzel with leek, top leek with a slice of prosciutto and some provolone, fold other half of schnitzel over filling and secure with a toothpick.
4. Toss veal parcels in seasoned flour and shake away excess.
5. Heal olive oil in pan and cook veal parcels in batches, over medium heat for 2-3 minutes each side or until browned and cooked through.
6. Remove veal parcels from pan and rest in a warm place.
7. Add white wine and chicken stock to pan, bring to the boil and simmer for 1-2 minutes, then gradually add butter, whisking well, return veal to pan and turn to coat in sauce.
8. Serve veal drizzled with sauce and with Broccoli and Cauliflower Salad (see my recipes).

crosswise, veal schnitzels, provolone cheese, flour, olive oil, white wine, chicken stock, butter

Taken from www.food.com/recipe/veal-and-leek-scaloppine-72200 (may not work)