Stuffed Veal Cutlets with Citrus and small carrots are on the menu: this veal cutlet recipe is very easy to make and can be accompanied by a little sauce and rice.
Photo credit: © Eatwell101.com
Preparation: 20 min
Cooking: 1 h
Cost: a bit expensive
6 people:
Ingredients list for the Stuffed Veal Stew
- 6 beautiful Stuffed Veal Cutlets from your local butcher
- 2 small bunches of carrots
- Juice of two oranges
- 1 pink grapefruit
- 1 untreated lemon
- 15 cl olive oil
- 20 g butter
- salt + pepper
(You can make them by yourself if you feel like it.)
Directions
1. Peel the 3 citrus very finely, without the white rind (orange, lemon, grapefruit).
2. Peel the carrots and cut them in half if necessary.
3. In a casserole, heat the mixed butter and oil, then brown the meatballs on both sides.
4. Deglaze with the juice of two oranges. Place carrots and citrus zest. Salt and pepper.
5. Lower the heat. Cover and simmer over low heat for about 1 h.
6. Arrange on plates and serve hot.
In the original recipe, we had several kinds of baby carrots, and a bunch of bell carrots
recipe taken from “Le livre des recettes”, ed. Coté Sud.
“Enjoy!”
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Stuffed Veal Stew
Easy 60-minute veal stew recipe with Small carrots for family supper or a party dinner.
Ingredients
- 6 beautiful Stuffed Veal Cutlets from your local butcher
- 2 small bunches of carrots
- Juice of two oranges
- 1 pink grapefruit
- 1 untreated lemon
- 15 cl olive oil
- 20 g butter
- salt + pepper
Instructions
- 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, then brown the meatballs on both sides.
- 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.
Nutrition
Nutrition information for this recipe.
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