Preheat the oven to 180°C

Trimmed veal of excess fat and the sinew

Place flesh side up on a board. Butterfly figure parts of the meat then pound to flatten

Spicy stuffing

Heat oil in a heavy-based pan

Add onions and chicken mince and cook over medium heat for 4 minutes until browned

Use a fork to break up any lumps

Remove from heat then add remaining ingredients except for the extra oil

Stir to combine them place mixture into a food processor and process 30 seconds or until fairly smooth

Spread the stuffing over the veal, roll and tie up securely with string.

Brash very well with olive oil and place on a roasting rack in a baking dish. Pour 1 1/2 cups of water into dish

Bake 1 hour 30 minutes or until cooked to your preference.

Add extra water to pan is necessary and skim fat from the surface.

Serve with pan juices and a salad, rice or plain boiled potatoes