Blinde Vinken
Ingredients
- 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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
563
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).