Stuffed Veal Cutlets Recipes

STUFFED VEAL BRASCIOLA WITH SPAETZLE AND FRIZZLED BEETS AND CARROTS

Steps:

• Pound the veal cutlets until they are thin enough to roll. Divide the farmer's cheese between the 3 veal cutlets and spread a thin layer on top of each piece of meat. Add the raisins, pine nuts and an olive tappanade on top of the cheese, then roll each cutlet into a log. Tie each log with butcher's twine, and then set aside.
• Heat olive oil in a medium sized pan and saute the veal logs over medium heat until they are cooked throughout and browned on all sides.
• Serve with Spaetzle and Frizzled Beets and Carrots. Place the spaetzle in a mound on the center of the plate. Halve the stuffed veal logs by slicing them on the bias. Prop up the pieces on either side of the spaetzle. Garnish with frizzled beets and carrots. Finish with fresh rosemary sprigs and some sauteed beet greens.
• Form a mound of flour in a large bowl and make a well in the center. Incorporate the eggs, 1 at a time, in the well and slowly mix together with the flour. Add milk as you stir the flour batter together. Slowly integrate the rosemary and lemon zest. Continue to stir until a thickened batter forms.
• Push the batter through a fine mesh strainer into a medium sized pot of boiling chicken stock. The spaetzle is done when the pieces float to the top of the stock. Use a slotted spoon to remove the cooked spaetzle. Melt butter in a large skillet, add garlic and spaetzle, then set aside.
• Heat vegetable oil in a medium sized pan and fry the vegetables until they are crispy. Place the cooked vegetables on a paper towel to drain any excess oil. Sprinkle with salt, to taste.

STUFFED BREAST OF VEAL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
• Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
• Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.