Blinde Vinken

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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
Ready In:
1hr 20mins
Ingredients:
13
Serves:
6

ingredients

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directions

  • 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.

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Reviews

  1. 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
     
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Tweaks

  1. 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
     

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