Stuffed veal cutlets
easy
40 mins
40 mins
Ingredients
- 75 g dried tomatoes (pickled in oil)
- 50 g Ricotta cheese
- 1 Onion
- 1 TEASPOON dried tarragon
- 1 TEASPOON dried parsley
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground white pepper
- 600 g Leeks (leek)
- 2 Veal chops (already have a pocket cut by the butcher)
- 150 g ribbon noodles
- 2 TABLESPOONS Oil
- 20 g Butter or margarine
- 7-10 Tbsp Tarragon and parsley
- 4 wooden skewers
Directions
- 1
Cut the tomatoes into strips. Finely dice the ricotta. Peel and finely dice onion. Mix half of the tomatoes, ricotta, onions, tarragon and parsley. Season with salt and pepper. Clean, wash and cut the leek into diagonal slices.
- 2
Put leek into boiling salted water and cook for about 10 minutes at medium heat. Pour onto a sieve and drain well. Wash the meat, dab dry with kitchen paper. Rub the pockets with salt and pepper. Put the ricotta filling into the pockets and use wooden skewers to pin the opening together. Put the pasta in boiling salted water and cook for about 9 minutes. Drain and quench. In the meantime heat oil in a pan. Fry the meat in it from each side for 3-4 minutes at medium heat. Then season with salt and pepper. Drain fat in a pot and turn leek in it.
- 3
Put the pasta in boiling salted water and cook for about 9 minutes. Drain and quench. In the meantime heat oil in a pan. Fry the meat in it from each side for 3-4 minutes at medium heat. Then season with salt and pepper. Drain fat in a pot and turn leek in it. Arrange noodles, leek sprinkled with remaining tomatoes and chops on a plate. Serve garnished with tarragon and parsley
Nutrition Facts
780 kcal
67 g
30 g
55 g
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