400g Montefiore Cheese Mozzarella
For the cutlets:
4 veal cutlets, 100g pine nuts, 100g bread crumbs, 2 tbsp fresh thyme leaves, ½ cup flour, 1 egg, 1 tbsp of butter
For the salad:
200g marinated green olives, Olive oil, 1 lemon, Rocket to serve
Pre heat the oven to 180°. Finely chop the pine nuts and combine with bread crumbs, salt & pepper and fresh thyme leaves. Spread the mixture on to a plate. Place flour on a separate plate and crack the egg in to a bowl big enough to dip the cutlet. Whisk the egg. Coat both sides of the veal with flour, then dip in egg wash. Finally, coat with the crumb mixture.
In a frypan, heat olive oil and butter and lightly brown each cutlet before placing in the oven to cook through. Slice the mozzarella into discs and halve the marinated green olives. When cutlets are ready, arrange salad on plate with some washed rocket leaves, and a wedge of lemon.