Grilled Stuffed Veal Cutlets
Grilled stuffed veal cutlets are a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 veal cutlets (about 220 g each)
- coarse Sea salt
- Pepper (freshly ground)
- 2 handfuls arugula
- 2 Garlic cloves
- 100 g Hazelnuts
- 4 tbsp rapeseed oil
- 50 g sun‑dried tomatoes (in oil)
- 100 g Parmesan
Instructions
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1.
Wash and pat the meat dry. With a sharp knife, cut a pocket into each cutlet. Sprinkle sea salt on the outside and grind pepper over.
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2.
Wash and shake arugula dry. Trim hard stems and roughly chop. Peel garlic cloves. Roughly chop hazelnuts. Heat 2 tbsp oil in a pan. Briefly brown nuts, then add arugula and press garlic into the pan. Sauté 1‑2 minutes, remove mixture and place in a bowl. Drain sun‑dried tomatoes and roughly chop; mix with arugula. Fill cutlets with the mixture and secure with toothpicks. Brush remaining oil on outside and grill hot for 6–8 minutes per side. Break parmesan into large pieces and sprinkle over hot cutlets just before finishing so cheese melts slightly.
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3.
Remove toothpicks, halve cutlets, and arrange on plates for serving.
