Recipes
Zagreb Style Fillets
Not so long ago a typical, Sunday Zagreb style lunch was made of: home-made soup, which would continue on to the stuffed veal fillets, served accompanied with rice and peas and finished off with a chocolate and cream slices.
| Preparation time | 50 min |
|---|---|
| Demanding |  |
| Energetic value | 896 kcal / 3745 kJ |
Ingredients
 | 4 |
|---|---|
| 600 g | veal fillets |
| 1 tablespoon | Vegeta Beef Stock Powder |
| 100 g | ham, sliced |
| 100 g | Edam cheese, sliced |
| toothpicks | |
| oil | |
| Batter: | |
| 3 | eggs |
| 50 g | flour |
| 150 g | bread crumbs |
| Side Dish: | |
| 200 g | rice |
| 40 g | butter |
| 80 g | onion, chopped |
| 250 g | peas |
| salt | |
| pepper | |
Preparation
- Thin the veal fillets using a mallet, then sprinkle with about a teaspoon of Vegeta Beef Stock Powder.
- On one half of each fillet, layer ham and cheese slices.
- Close with the other half and fasten using toothpicks.
- Whip the eggs and then batter the fillets. Place each one in flour, then egg and finally in bread crumbs.
- Cook in hot oil, each side 5 minutes.
- Side Dish: Boil the rice, but not completely and drain.
- In hot butter, cook the onion and braise continually covering with water, until the onion softens.
- Add peas, Vegeta Beef Stock Powder and about 100 ml warm water.
- Cook until the peas soften (about 12 minutes).
- Towards the end mix in the rice and bring to boil. If desired add in salt and pepper, mix through and cook for another 5 minutes.
Serving
Sprinkle the rice and peas with pepper and serve as a side dish to veal fillets.
Tip
Stuffed fillets can also be thinned using a mallet, and in this case they do not need to be fastened with toothpicks.
