Stuffed Veal Cutlets Stew

By Nina L. Palmer

Updated Jul 16, 2016

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Photo credit: © Eatwell101.com

by Nina L. Palmer

Updated Jul 16, 2016

Table of content

Ingredients: Stuffed Veal Cutlets Stew
preparation: Stuffed Veal Cutlets Stew

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

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.

“Enjoy!”