Stuffed Veal Cutlets

Ingredients

• 4 veal cutlets
• 2 tbsp flour
• Salt
• Pepper
• 1 bundle arugula
• 2 garlic cloves (peeled)
• 2 tbsp butter
• 0.5 tsp cinnamon
• 100 g Ricotta
• 2 tbsp butter
• 2 tbsp oil
• 50 ml white wine
• 100 ml meat broth

Instructions

1. 1.

   Cut a pocket into each veal cutlet and season with salt and pepper. Wash and finely chop the arugula, sauté it in butter, then season heavily with salt, pepper, and cinnamon, adding the pressed garlic. Add ricotta and fill the pockets with the mixture. Secure with wooden skewers.

2. 2.

   Coat the stuffed veal cutlets in flour. Brown them slowly in butter and oil on both sides for about 6 minutes. During cooking, gradually add the white wine and broth. Plate and serve with green leaf salads.