BLINDE VINKEN
Make and share this Blinde Vinken recipe from Food.com.
Provided by Carol H
Categories Veal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 300.9, Fat 13.6, SaturatedFat 2.9, Cholesterol 115.6, Sodium 293.2, Carbohydrate 33.4, Fiber 0.6, Sugar 0.9, Protein 11.8
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