Cutlets Nick Kalenuik
|Veal cutlets||690 Gram (6 Pieces, 115 Gram Each)|
|Rindless brie cheese||170 Gram|
|Lobster meat||170 Gram|
|Seedless green grapes||18|
|All purpose flour||60 Milliliter|
|Seasoned bread crumbs||375 Milliliter|
|Safflower oil||500 Milliliter|
|Apricots||12 , peeled stoned|
|Finely diced red bell pepper||60 Milliliter|
|Garlic||1 Clove (5 gm), minced|
|Brown sugar||60 Milliliter|
|Dijon mustard||5 Milliliter|
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.