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What you need
4 veal leg steaks (approx. 150g each)
50g baby spinach leaves
4 slices pancetta, folded in half
80g PHILADELPHIA Block Cream Cheese, cut into 4 thin slices
2 teaspoons olive oil
1 onion, finely sliced
400g can crushed tomatoes
1/2 cup red wine
1/2 cup chicken stock
1 tablespoon tomato paste
5 sprigs fresh thyme leaves
Salt & pepper, to taste
Steamed asparagus spears, to serve
How to make it
LAY veal steaks in between cling wrap and using a meat mallet pound until they are 1/2 cm in thickness. Lay spinach leaves over half the steak, top with a piece of pancetta and a PHILLY slice. Fold steak over and secure with a toothpick.
HEAT oil in a large non-stick frying pan, add veal rolls and sear each side for 3-4 minutes until golden. Remove to a plate.
IN the same frying pan, add onion and cook over low heat until softened. Stir in tomatoes, red wine, stock, tomato paste, thyme and seasonings. Bring to the boil. Reduce heat, return veal to the pan and simmer covered for 10 -15 minutes until veal is cooked through. Serve with steamed asparagus.
Recipe or Meal Type
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