Veal braciole with rice and peas | Women's Weekly Food

Ingredients

• 8 slices pancetta (120g)
• 8 veal schnitzels (800g)
• 2/3 cup (100g) drained sun-dried tomatoes in oil, sliced thinly
• 1/3 cup (55g) seeded green olives, sliced thinly
• 1 tablespoon drained baby capers, rinsed
• 2 teaspoon fresh marjoram leaves
• 1 tablespoon olive oil
• 1 litre (4 cups) water
• 2 cup (500ml) chicken stock
• 40 gram butter
• 2 cup (400g) arborio rice
• 1 cup (125g) frozen baby peas
• 1 cup (80g) finely grated parmesan cheese
• 1/4 cup finely chopped fresh flat-leaf parsley