Pre heat the oven to 200°C/400°F/Gas 6. Lay the veal on a chopping board and season one side of each escalope with salt and pepper.
Tear the mozzarella into little pieces, divide into four,
and arrange in a line down the centre of each piece or veal, leaving a centimetre at each end so it doesn’t all ooze out whilst cooking.
Please a sprig of rosemary over the mozzarella and cover with a piece of Parma ham. Roll up the veal and wrap a piece of Parma ham round the centre of each one to seal them.
Heat the oil in a large, oven proof, frying pan over a high heat and carefully place each piece of veal into the pan, along with the whole cloves of garlic
and cook for 2-3 minutes on one side until golden and crispy.
Turn the veal, using a pair of tongs, and place the pan in the hot oven for 8-10 minutes, or until the veal is just cooked through and beautifully tender.
Serve immediately with a spoonful of the delicious cooking juices over the top, garlic cloves and a green salad.
Servred with a White Bourgogne wines like Saint-Romain or Rully.
4 thinly sliced veal escalopes (approx. 170g each)
4 sprigs rosemary
8 slices of Parma ham
8 cloves garlic, whole
2 tbsp olive oil
Sea salt and freshly ground black pepper