Stuffed Veal Cutlets Stew

Stuffed Veal Cutlets Stew

Nina L. Palmer

Stuffed Veal Cutlets with Citrus and small carrots on the menu: this veal cutlets recipe is very easy to do and can be accompanied with a little sauce and rice.

Preparation: 20 min –
Cooking: 1 h
Cost: a bit expensive

Ingredients: Stuffed Veal Cutlets Stew

6 people:

  • 6 beautiful Stuffed Veal Cutlets from your local butcher ( you can make them by yourself if you feel like to ) 
  • 2 small bunches of carrots  
  • Juice of two oranges 
  • 1 pink grapefruit 
  • 1 untreated lemon 
  • 15 cl olive oil 
  • 20 g butter 
  • salt + pepper
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preparation: Stuffed Veal Cutlets Stew

Peel the 3 citrus very finely, without the white rind (orange, lemon, grapefruit).
Peel the carrots and cut them in half if necessary.
In a casserole, heat the mixed butter and oil and brown the meatballs on each side.
Deglaze with the juice of two oranges. Place carrots and citrus zest. Salt and pepper.
Lower the heat. Cover and simmer over low heat for about 1 h.
Arrange on plates and serve hot.

In the original recipe, we had several kinds of baby carrots, and a bunch of bells carrots
recipe taken from “Le livre des recettes”, ed. Coté Sud.


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Stuffed Veal Cutlets Stew