Veal escalope with tomato and mozzarella filling

Ingredients for 4 servings:

• 8 thin veal escalopes
• 100 g tomatoes, dried in oil
• 125g mozzarella
• some balsamic vinegar
• 1 tsp thyme, finely chopped
• Salt and pepper, black
• some olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Mediterranean delicacy – quickly prepared!

Drain the pickled tomatoes and cut into small cubes. Finely dice the mozzarella and mix with the tomatoes. Stir in the thyme and season the filling with salt, pepper, and balsamic vinegar. Rinse the veal escalopes, pat dry, and flatten slightly if necessary. Spread the filling evenly over the meat, leaving the edges free. Fold the escalopes over, secure with toothpicks, and season with pepper. Heat the olive oil in a pan and sear the meat on both sides. Then place in the preheated oven (80°C) and cook for about 5 minutes. Remove from the oven, remove the toothpicks, and serve on warmed plates. Serve with a Mediterranean salad or fresh tagliatelle with basil pesto!