Veal escalope with tomatoes, mozzarella and zucchini

Ingredients for 4 servings:

• 4 veal escalopes, thin
• 1 ball(s) of mozzarella
• 2 tomatoes
• 2 zucchinis
• 1 sprig(s) rosemary
• some butter
• olive oil
• salt and pepper
• herbs, fresh

Instructions

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

Briefly blanch the tomatoes in hot water, peel, deseed, and cut into small cubes. Cut the mozzarella into small cubes and mix with the tomatoes. Wash the veal escalopes, pat dry, and pound them. Briefly (!) sear them on both sides in a non-stick pan with a little oil, season with salt and pepper, and scatter the rosemary needles on top (you can also add the needles to the oil or chop them up and sprinkle them on top). Immediately afterward (the meat shouldn’t be sizzling in the pan for too long), top with the tomato and mozzarella cubes, reduce the heat, and cover the pan until the cheese melts. In the meantime, halve and slice the zucchini, sauté in a little olive oil, season with fresh herbs and spices to taste, and serve with the escalopes.