Ingredients
Salsa
1/2 english cucumber, peeled, seeded and diced
1 small well-ripened tomato, seeded
1/2 avocado, peeled and cube
fresh, chopped coriander and parsley to taste
1/2 lemon
olive oil to taste
salt and pepper to taste
125 ml (1/2 cup) flour
2,5 ml (1/2 tsp) salt
15 ml (1 tbsp) chilli powder
10 sticks of provolone or smoked asiago cheese
10 grain-fed veal scallopinis
Preparation
Preheat oven to 200°C (400°F)Place the vegetables for the salsa in a glass bowl and add the chopped coriander and parsley.
Sprinkle the juice of half a lemon over the salsa.
Add olive oil to taste, season with salt and pepper and keep in the refrigerator.
In a shallow dish, mix the flour, salt and chilli powder.
Place the cheese on the scallopinis and roll into a sausage shape.
Salt and pepper the sausages and roll in flour mixture.
Fry in a saucepan until sausages are well browned on all sides.
Bake in a 200°C (400°F) oven for 8 to 10 minutes.
Place in a serving dish and cover with the salsa.
Serve with basmati rice.
Serves 5
