Grilled veal cutlets with peach, mozzarella and basil recipe
Australian Gourmet Traveller recipe for grilled veal cutlets with peach, mozzarella and basil.
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Cooking tools:
- Pastry brush
- Oven
- Stove
- Mixing bowl
- Skillet
- Baking sheet
- Chef's knife
- Cutting board
- Plate
Ingredients
- 2 tsp olive oil, plus extra for frying
- 1 tsp finely chopped thyme
- ½ garlic clove, finely chopped
- 4 veal cutlets (about 250gm each)
- 4 thin prosciutto slices
- 6 ripe peaches or nectarines, quartered
- 1 buffalo mozzarella (about 200gm), coarsely torn
- 1 golden shallot, thinly sliced
- 70 ml extra-virgin olive oil
- 30 ml balsamic vinegar
- Juice of ½ lemon, or to taste
- To serve: coarsely torn basil and mint
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