Veal Cutlet Stuffed with Mozzarella & Porcini

4 veal cutlets (on the bone)
salt & ground pepper
5 oz (155g) of fresh porcini mushrooms
1 cup (8floz/250ml) olive oil
1 clove garlic, chopped
2 tbsp chopped parsley
2 balls (4oz/125g each) Fresh Mozzarella
2 tomatoes, peeled and diced
2/3 cup (5oz/150g) butter
1/4 cup (1oz/30g) grated Parmesan cheese
1 small bunch rosemary
8oz (250g) mixed salad leaves (curley endive [chicory], radicchio [red chicory], lettuce, arugula [rocket])
24 basil leaves, chopped

METHOD

• Slice the veal cutlets in half lengthwise and flatten each half slightly. Season with salt and pepper.
• Slice the mushrooms. Saute half of the porcini in a little of the olive oil with the garlic and parsley.
• Dice the mozzarella and place onto one-half of each cutlet, along with a few pieces of tomato, some Parmesan and the sauteed mushrooms. Place the other half of the veal cutlet on top, sealing the edges by pressing down with the back of a knife.
• Brown the cutlets in a frying pan with all but 1 tbsp each of the oil, butter, and rosemary. Transfer to a baking dish and finish the cooking in a preheated 375F (190C) oven for 8-9 minutes, or until tender. Keep warm.
• Place the remaining mushrooms into the frying pan with the veal juices still in it. Add the remaining 1 tbsp butter and cook until tender.
• Saute the salad leaves in a frying pan with the remaining 1 tbsp olive oil and arrange a bed of them on 4 serving plates. Place the veal in the middle and spoon over the porcini mushroom sauce. Garnish with the chopped basil.