Veal involtini with bocconcini, beans and tomatoes

Step 1

Preheat oven to 180°C. Lay prosciutto on a work surface, then top each slice with a piece of veal and 1 1/2 sliced bocconcini. Roll up and secure with a toothpick and bay leaf. Heat 1 tablespoon oil and butter in a large frying pan over medium heat. Add veal involtini and cook, turning, for 2 minutes or until lightly browned all over. Transfer to an oven tray (reserving the frying pan) and cook in oven for 5 minutes or until just cooked through.

Step 2

Meanwhile, cook beans and asparagus in a saucepan of boiling salted water for 3 minutes or until just tender. Drain.

Step 3

Add remaining oil to reserved frying pan and heat over medium-high heat. Add garlic and cook for 30 seconds. Add tomatoes and toss for 3 minutes or until just softened. Add beans and asparagus to pan, season to taste with salt and pepper, then toss to combine. Divide bean mixture among plates and top with veal involtini. Serve immediately.