Stuffed Veal Cutlets

Borjúszelet Töltve

Preparation info

  • 4

    • Difficulty


Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About


  • 4 slices of veal cut from the leg, about ¼ pound each
  • ½ pound roast pork


  1. Pound the veal cutlets, without tearing them, till they are thin.
  2. Mix ground roast pork with chopped parsley and salt and pepper to taste.
  3. Spread pork mixture evenly on top of veal slices. Roll slices into roulades and tie them with white thread.
  4. Bring lard to frying temperature in a heavy braising pot, and brown meat in it on all sides. Thi