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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.


600 g veal fillets
1 tablespoon Vegeta Beef Stock Powder
100 g ham, sliced
100 g Edam cheese, sliced
3 eggs
50 g flour
150 g bread crumbs
Side Dish:
200 g rice
40 g butter
80 g onion, chopped
250 g peas

We used

Vegeta Stock Powder

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons50 min

  • 1 Thin the veal fillets using a mallet, then sprinkle with about a teaspoon of Vegeta Beef Stock Powder.
  • 2 On one half of each fillet, layer ham and cheese slices.
  • 3 Close with the other half and fasten using toothpicks.
  • 4 Whip the eggs and then batter the fillets. Place each one in flour, then egg and finally in bread crumbs.
  • 5 Cook in hot oil, each side 5 minutes.
  • 6 Side Dish: Boil the rice, but not completely and drain.
  • 7 In hot butter, cook the onion and braise continually covering with water, until the onion softens.
  • 8 Add peas, Vegeta Beef Stock Powder and about 100 ml warm water.
  • 9 Cook until the peas soften (about 12 minutes).
  • 10 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.


Stuffed fillets can also be thinned using a mallet, and in this case they do not need to be fastened with toothpicks.


Sprinkle the rice and peas with pepper and serve as a side dish to veal fillets.

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