Chop the onion, fig and sauté in butter until softened, place the mixture on the sliced veal sprinkle with goat cheese and roll. Blend the bread into bread crumbs, add the chopped rosemary and season. Brush the veal with mustard and then cover with the bread crumbs. Sauté in salted butter and finish in the oven until cooked through. Cut the aubergine in cubes toss with olive oil and roast until browned. in a bowl mix the diced tomatoes,  mozzarella, walnuts, rocket, chopped parsley and also the aubergine. Finally season with chilli oil salt, pepper and serve on the side with the veal.

Serves 2

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