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Cutlets Nick Kalenuik

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Ingredients
  Veal cutlets 690 Gram (6 Pieces, 115 Gram Each)
  Rindless brie cheese 170 Gram
  Lobster meat 170 Gram
  Seedless green grapes 18
  Egg 1
  Milk 60 Milliliter
  All purpose flour 60 Milliliter
  Seasoned bread crumbs 375 Milliliter
  Safflower oil 500 Milliliter
  Apricots 12 , peeled stoned
  Water 125 Milliliter
  Butter 15 Milliliter
  Finely diced red bell pepper 60 Milliliter
  Garlic 1 Clove (5 gm), minced
  Brown sugar 60 Milliliter
  Dijon mustard 5 Milliliter
  Paprika 5 Milliliter
Directions

Pound the cutlets very thin, place on top 1 oz (30 g) of cheese, 1 oz (30 g) of lobster meat and 3 grapes.
Fold and roll the meat to encase the filling.
Place on a baking sheet and refrigerate for 1 hour.
Blend the egg with the milk.
Dust the veal rolls in the flour.
Dip into the milk and dredge in the bread crumbs.
Heat the oil and brown the rolls on all sides.
Bake in a preheated 350°F (180°C) oven for 20 minutes.
While cutlets bake, cut the apricots in half and place in a saucepan.
Add the water and simmer until the apricots are tender.
Place into a food processor and puree.
Heat the butter in a sauce pan and saute the red pepper and garlic.
Stir in the puree, brown sugar, mustard and paprika; simmer for 5 minutes.
Ladle sauce onto serving plates and top with veal.
Serve at once.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Veal
Preparation Time: 
80 Minutes
Cook Time: 
35 Minutes
Ready In: 
115 Minutes
Servings: 
3

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