2 tbsp olive oil
1 small brown onion, finely chopped
2 rashers bacon, finely chopped
1½ cups fresh breadcrumbs
2 tbsp finely chopped fresh tarragon
or 1 tsp dried tarragon
2 tbsp grated mozzarella
1 egg, whisked
8 thin beef schnitzels or veal schnitzels
1 tbsp plain flour
1½ cups water or chicken stock
200g baby truss tomatoes
olive oil cooking spray
2 bunches asparagus, trimmed
1 lemon, shredded rind and juice
1 tbsp extra-virgin olive oil
Heat half the oil in a frying pan over medium heat. Add onion and bacon and cook for 5 minutes or until soft. Transfer to a bowl and cool. Add breadcrumbs, tarragon, cheese and egg. Lay a piece of schnitzel onto a flat surface. (If meat is a little thick, cover with a piece of plastic wrap and flatten with a meat mallet.) Top with 1 tbsp filling mixture. Roll schnitzel, enclosing filling, and secure with toothpicks or kitchen twine.
Preheat oven to 180˚C. Heat remaining oil in the frying pan over medium heat. When hot add half the schnitzel rolls and cook for 5 minutes or until browned on all sides. Transfer to a large plate. Brown remaining rolls and transfer to plate. Sprinkle flour into pan. Stir until well combined with pan juices. Slowly add water or stock, stirring constantly until well combined and mixture comes to the boil. Return beef olives to pan and cook for 3 minutes. Turn and cook for a further 3 minutes or until cooked through.
Line a tray with baking paper. Place tomatoes onto prepared tray. Spray with olive oil and sprinkle with sea salt. Roast for 10-15 minutes or until tomatoes are tender. Bring a frying pan of water to the boil. Add asparagus and cook for 2 minutes or until just tender. Drain and transfer to a serving plate. Sprinkle with lemon rind. Combine lemon juice and extra-virgin olive oil. Season with salt and pepper. Spoon dressing over asparagus. Cut beef olives in half and place onto bed of asparagus. Spoon over gravy. Serve with tomatoes on the side.