Veal Scaloppine with Rosemary Pumpkin


Discover the cheesy spinach and ham filling inside these veal schnitzels.

What you will need

600g butternut pumpkin, peeled, cut into 4cm-thick pieces

Salt & freshly ground black pepper

2 tablespoons fresh rosemary leaves

4 (about 100g each) veal schnitzels

4 slices 97% fat-free ham

12 English spinach leaves, trimmed, washed, dried

4 slices edam cheese

2 teaspoons olive oil


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