- 4 ounces Fresh mozzarella
- ½ small Mango (about 100 grams pulp)
- 1 sprig Basil
- 4 thin Veal (about 70 grams)
- 1 tablespoon Olive oil
- ½ cup dry White wine
- ½ cup Veal stock
Drain the mozzarella and cut into thin slices. Peel the mango and cut into slices.
Rinse basil, shake dry, pluck leaves and cut into fine julienne.
Place veal cutlets between layers of plastic wrap and gently pound with a meat mallet, then season with salt and pepper.
Top one half of each veal cutlet with mozzarella and mango, dividing evenly, then top with basil.
Fold other half of cutlets over to enclose filling, then seal the edges with toothpicks.
Heat oil in a pan over medium-high heat. Cook veal packets until browned, about 2 minutes on each side.
Pour the white wine into the pan and boil until reduced by half.
Pour veal stock into the pan, bring to a boil and cook until sauce is slightly reduced and thickened. Season the sauce with salt and pepper and serve immediately.