Veal Involtini with Pancetta and Olive Paste

Ingredients

• 2 cloves garlic
• 15 g Capers (1 tbsp; jar)
• 100 g black olives (pitted)
• 60 g Whole wheat breadcrumbs
• Salt
• Pepper
• 10 g parsley (2 handfuls)
• 5 g mint (1 handful)
• 30 g Sunflower seeds (2 tbsp)
• 75 ml olive oil
• 4 veal cutlets (≈160 g each)
• 100 g pancetta (slices)
• 2 Eggs
• 30 g parmesan (30% fat in the rind)
• 1 tbsp spelt whole wheat flour (15 g)
• 1 cucumber
• 8 radishes
• 1 small red onion (40 g)

Instructions

1. 1.

   For the olive paste, peel and finely chop garlic. Blend half with capers and olives in a food processor to a paste. Add 1 tbsp breadcrumbs, season with salt and pepper, set aside.

2. 2.

   For the pesto, wash, dry, and strip leaves of herbs. Blend 1 handful parsley with mint, remaining garlic, sunflower seeds, and olive oil into a pesto, set aside.

3. 3.

   Pat veal cutlets dry, flatten, lay on work surface. Chop remaining parsley (reserve some for garnish). Spread olive paste on cutlets, top with pancetta, season with pepper, sprinkle chopped parsley. Roll tightly and secure with wooden skewers.

4. 4.

   Whisk eggs with 2 tbsp water. Grate parmesan and mix with remaining breadcrumbs. Coat rolled cutlets first in flour, then dip in egg mixture, finally coat with breadcrumb blend.

5. 5.

   Heat butter in a pan. Sear involtini over medium heat for 10–14 minutes until golden brown all around.

6. 6.

   Meanwhile, wash cucumber and dice into small cubes. Clean radishes, slice thinly. Peel onion and cut into rings. Arrange cucumber cubes, onion rings, and radish slices as a bed on plates.

7. 7.

   Carefully remove skewers from involtini, slice meat into chunks. Place on salad bed, drizzle with pesto, garnish with parsley.