102 Mozzarella stuffed veal cutlets with tricolore rice

Ingredients (for 2 ppl):

• 1 shallot
• 1 garlic clove
• 1 mozzarella
• 240 g of veal cutlet (4 pieces)
• 1 tomato
• 150 g of pureed tomatoes
• 1 stalk of rosemary
• 1 stalk of thyme
• 10 g of tomato paste
• 150 g of tricolore rice
• 4 small wooden picks
• salt, pepper, olive oil, vinegar

Heat a big pot of salt water. Cook rice on low heat for 15-20 minutes and then pour away the remaining water.  Slice mozzarella and tomato in 4 slices. Peel shallot and garlic, then dice fine. Take of rosemary needles and thyme leaves from stalks and hack them.

Use a tenderizer to make the veal cutlets really thin. Season with salt and pepper. Place a mozzarella and tomato slice in the middle of each cutlet, roll and fix with a wooden pick. 

Heat 2 tablespoons of olive oil in a pan and fry veal rolls from all sides on medium heat. Then take out of the pan.

Fry garlic and shallot in the same pan, add tomato paste and fry briefly. Add rosemary, thyme veal rolls and pureed tomatoes. Season with salt, pepper and vinegar, then let simmer for 6-8 minutes.

Serve rice on a plate and top it with veal rolls and tomato sauce.

(recipe from Hello Fresh)