Prep 10 mins
Cook 1 hr 10 mins
- 8 oval- shaped thin veal cutlets
- 2 eggs, separated
- 2 slice dry white bread
- 113.39 g lean veal, ground
- 2.46 ml white pepper, freshly ground
- 2.46 ml black pepper, freshly ground
- 1.23 ml nutmeg
- 29.58 ml lemon juice
- 236.59 ml fine dutch rusk crumb
- 59.16 ml sunflower margarine
- 8 lemon slices
- parsley, for garnish
- Sprinkle the veal cutlets with salt, and allow to stand in the refrigerator for about 15 minutes.
- Beat the egg yolks and soak the bread slices in them.
- Add the ground veal, peppers, 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 margarine 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.
- (You may have to add some more margarine at this point)
- Simmer the veal rolls, covered, for about 40 minutes, until they are done. Remove veal rolls to a heated plate. Remove toothpicks.
- Remove the lemon slices and pour the gravy over the veal rolls.
- Garnish with parsley and serve with rice and beans.
I think there are many variations on Blinde Vinken and I took a couple of liberties with this recipe- Veal is very expensive so instead of the veal cutlet on the out side I used paper thin slices of prosciutto to cover the ground veal . I added fresh mushrooms to the pan. Otherwise I followed the recipe and they turned out beautifully. A nice change Thanks Carol