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Stuffed Veal Cutlets

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Ingredients
  Veal cutlets/Veal scallops 4 (Use Thick Pieces)
  Celery salt 1⁄2 Teaspoon
  Paprika pepper 1⁄2 Teaspoon
  White pepper 1 Pinch
  Onions 2
  Butter 1⁄4 Cup (4 tbs)
  Liver sausage 1⁄2 Cup (8 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Chopped chives 1⁄4 Cup (4 tbs)
  Soft breadcrumbs 1 Tablespoon
  Oil 1 Tablespoon
Directions

Trim the veal and cut each cutlet three-quarters of the way through, making a pocket.
Mix the celery salt, paprika and pepper, and rub into the cutlets.
Peel and chop the onions.
Heat the butter in a frying pan and cook the onions until softened.
Remove from the heat and add the liver sausage, herbs and breadcrumbs, stirring well.
Leave to cool.
Spread the stuffing in the pocket of each cutlet and secure with wooden toothpicks.
Brush the cutlets with oil and place in the broiler pan or on the barbecue rack.
Broil or barbecue for 4 minutes on each side.
Remove the toothpicks and serve the veal cutlets with peas.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Broiled
Ingredient: 
Veal
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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