Veal cutlet with camembert cranberry filling

Name: Veal cutlet with camembert cranberry filling
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 glass (340 g; 180 g tr.wt.) Cranberries in their own juice; 125 g Camembert cheese; 8 (80 g each; have the butcher cut a small pocket into it) Veal escalope; 2 stem(s) flat leaf parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Oil; 1 Lettuce; 1 Apples; 1 red onion; 3 TABLESPOONS Vinegar; 7-10 Tbsp Sugar

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 glass (340 g; 180 g tr.wt.) Cranberries in their own juice
125 g Camembert cheese
8 (80 g each; have the butcher cut a small pocket into it) Veal escalope
2 stem(s) flat leaf parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS Oil
1 Lettuce
1 Apples
1 red onion
3 TABLESPOONS Vinegar
7-10 Tbsp Sugar

Directions

1
Drain the cranberries and let them drain. Cut cheese into 8 slices. Wash the meat and pat dry. Wash parsley, dab off leaves. Add 2 leaves of parsley, 1 slice of cheese and 1 teaspoon of cranberries to each cutlet.
2
Season with salt and pepper. Heat 3 tablespoons of oil in a large pan. Fry the schnitzels for 2 minutes on both sides. Clean, wash and drain the salad and pluck a little smaller. Wash apple, quarter it, remove core. Cut apple quarters into thin slices. Peel onion and cut into rings. Mix vinegar, salt, pepper and sugar. Add 3 tablespoons of oil. Mix salad, apple slices and onion rings with the marinade.
3
Peel onion and cut into rings. Mix vinegar, salt, pepper and sugar. Add 3 tablespoons of oil. Mix salad, apple slices and onion rings with the marinade. Arrange the schnitzel with the salad. Serve the remaining cranberries separately. Baguette bread tastes good with it