BLINDE VINKEN

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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

8 oval- shaped thin veal cutlets
salt
2 eggs, separated
2 slices dry white bread
1/4 lb lean veal, ground
1/2 teaspoon white pepper, freshly ground
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon nutmeg
2 tablespoons lemon juice
1 cup fine dutch rusk crumb
4 tablespoons sunflower margarine
8 lemon slices
parsley, for garnish

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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