date:Oct 29, 2013
Ingredients
12 (1kg total) veal schnitzels, uncrumbed
24 medium fresh basil leaves
1 1/2 x 110g tubs buffalo mozzarella, drained, cut into 12 pieces
1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
700g jar tomato pasta sauce
1/3 cup chicken stock
Small fresh basil leaves, to serve
Method
1. Top 1 piece of veal with 2 basil leaves and 1 piece of mozzarella. Roll up to enclose filling. Secure with a toothpick. Repeat with the remainingveal, basil leaves and moz