Recipes

Deluxe Blinde Vinken

These fried veal cutlets are fantastic; garnish with parsley and serve with rice and beans. It’s simply divine.
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Cuisine Continental

Servings 8 servings
Calories 1262.92 kcal

Ingredients

  

  • 8 veal cutlets
  • 1 dash(es) salt, to taste
  • 2 eggs, separated
  • 2 slices white bread
  • 1/4 pound(s) veal, ground, raw
  • 1 teaspoon(s) spices, pepper, black
  • 1/4 teaspoon(s) spices, nutmeg, ground
  • 1 cup(s) dutch rusks bread crumbs
  • 4 tablespoon(s) butter, salted
  • 8 lemon slices
  • 8 sprigs parsley, fresh

Instructions

 

  • Sprinkle the veal cutlets with salt, and allow standing in the refrigerator for about 15 minutes.
  • Beat the egg yolks and soak the bread slices in them.
  • Add the ground veal, pepper, nutmeg and the lemon juice.
  • Mix thoroughly.
  • Divide this evenly among the 8 cutlets and spread on each.
  • Roll the mixture inside the cutlets and secure each roll with a toothpick.
  • Beat the egg whites with a little water and brush this mixture over each of the veal rolls.
  • Cover each roll with Dutch Rusk crumbs.
  • Heat the butter in a large frying pan.
  • Brown each of the veal rolls, turning them occasionally.
  • Remove them from the pan and set aside.
  • Add a little water to the pan and stir.
  • Put the veal rolls back into the pan and add the lemon slices and some more butter.
  • Simmer the veal rolls, covered, for about 40 minutes, until they are done.
  • Remove veal rolls to a heated plate and remove toothpicks.
  • Remove the lemon slices and pour the gravy over the veal rolls.
  • Ready in 75 min.

Nutrition

Calories: 1262.92kcalCarbohydrates: 45.28gProtein: 119.83gFat: 68.56gSaturated Fat: 36.96gCholesterol: 743.98mgSodium: 1384.4mgFiber: 5.21gSugar: 6.53g

Keyword Beef, Bread, Butter, Eggs, Lemon
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