Stuffed Veal Cutlets Recipe
Ingredients
| 4 thick veal cutlets or scallops | ||
| Celery salt | 1/2 Teaspoon | |
| Paprika pepper | 1/2 Teaspoon | |
| Pepper white | 1 Pinch | |
| Onions | 2 | |
| Butter | 1/4 Cup (16 tbs) | |
| Liver sausage | 1/2 Cup (16 tbs) | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Chives | 1/4 Cup (16 tbs), chopped | |
| 1 tablespoon soft breadcrumbs | ||
| 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.
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.
Chef
