Stuffed Veal Cutlet with Basmati Almond Rice

Rating: 3.6154 / 5.00 (26 Votes)

Total time: 45 min

Servings: 4.0 (servings)

For the veal escalopes:

For the rice:


For the stuffed veal cutlets, pound the cutlets, season with salt and pepper, top with ham and cheese, fold and pin with toothpicks.

Turn them in flour, fry them in hot fat and pour clear soup on them. Then add the pressed garlic and stew the meat. Finally, thicken the sauce with 250 ml of whipped cream. Cut the bacon and chives into small pieces, fry the bacon and spread both on the fried meat.

Cook the rice according to the instructions on the package, heat the butter in a pot and roast the almond slivers in it. Stir the almond slivers into the basmati rice just before serving. Serve the stuffed veal cutlets with basmati almond rice.

Preparation Tip:

A crisp, fresh salad tastes great with the stuffed veal cutlet with basmati almond rice.

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