Total Time
1hr 20mins
Prep 10 mins
Cook 1 hr 10 mins

Ingredients Nutrition


  1. Sprinkle the veal cutlets with salt, and allow to stand in the refrigerator for about 15 minutes.
  2. Beat the egg yolks and soak the bread slices in them.
  3. Add the ground veal, peppers, nutmeg and the lemon juice. Mix thoroughly.
  4. Divide this evenly among the 8 cutlets and spread on each.
  5. Roll the mixture inside the cutlets and secure each roll with a toothpick.
  6. Beat the egg whites with a little water and brush this mixture over each of the veal rolls.
  7. Cover each roll with Dutch rusk crumbs.
  8. Heat the margarine in a large frying pan.
  9. Brown each of the veal rolls, turning them occasionally.
  10. Remove them from the pan and set aside. Add a little water to the pan and stir.
  11. Put the veal rolls back into the pan and add the lemon slices.
  12. (You may have to add some more margarine at this point)
  13. Simmer the veal rolls, covered, for about 40 minutes, until they are done. Remove veal rolls to a heated plate. Remove toothpicks.
  14. Remove the lemon slices and pour the gravy over the veal rolls.
  15. Garnish with parsley and serve with rice and beans.
Most Helpful

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

Bergy March 31, 2004