Stuffed Veal Cutlet with Vegetable Spaghetti Salad

For the filling, drain the mozzarella well and rub dry. Cut the mozzarella into 4 slices. Cut a pocket in the veal chops and form 1 mozzarella slice and 1 basil leaf in the opening of each veal chop. Close with small wooden skewers.

2. whip the cream until stiff. Mix eggs and fold in whipped cream. Season chop with salt and pepper, turn in flour to the other side and tap off excess flour. Now pull through the egg mixture from both sides, then roll in the breadcrumbs and press them well until smooth.

For the lettuce, roast the pine nuts in a frying pan without fat until light brown. Finely dice the shallots and garlic. Remove the peel from the carrots and radish. Cut carrots, radish and zucchini into spaghetti on vegetable slicer. Form into a bowl. Add pine nuts, shallots and garlic.

Drizzle with balsamic vinegar and olive oil, season lightly with salt and season with pepper and mix well.

4. finish veal chops in 150 °C clarified butter until golden. Drain on kitchen roll, bring to the table with the leaf salad.

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Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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