Veal Schnitzel with Mozzarella Filling and Cherry Tomatoes

Ingredients

• 4 thin veal schnitzels (or pork schnitzels 150-180 g)
• 200 g mozzarella
• Salt
• Pepper (freshly ground)
• 0.5 tsp thyme
• 1 tsp coarsely chopped basil
• 4 slices Parma ham
• 2 tbsp oil
• toothpicks (or roulade needles)
• 400 g cherry tomatoes
• 50 g olives (black, pitted)
• 1 sprig thyme
• 2 Garlic cloves
• 2 tbsp olive oil
• 2 tbsp white balsamic vinegar
• Salt
• Pepper (from the grinder)
• thyme (for garnish)

Instructions

1. 1.

   Lay the meat between two sheets of foil and gently pound it slightly larger (flatten). Drain the mozzarella and slice into rounds. Season the meat with salt and pepper, sprinkle with thyme and basil, top with ham slices and then place the mozzarella rounds on top. Roll the meat tightly and secure with wooden skewers or roulade needles.

2. 2.

   Sear the rolls briefly in hot oil all around, transfer to a greased baking dish, and bake at 100°C for about 15-20 minutes until cooked through.

3. 3.

   Meanwhile wash the tomatoes and halve them. Roughly chop the olives and pluck the thyme sprigs. Peel the garlic and slice it thinly. Heat the olive oil and sauté the tomatoes with the olives, thyme, and garlic. Deglaze with vinegar and season with salt and pepper.

4. 4.

   Arrange the meat rolls on plates, grind fresh pepper over them, garnish with thyme, and serve.