Blinde Vinken

Recipe by Carol H
READY IN: 1hr 20mins




  • 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.