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When preparing this meal use a wide, deep pan.


600 g veal cutlets
1 tsp red paprika powder
30 g flour
3-4 tbsp oil
1 tbsp Vegeta Gourmet stock powder
300 ml water
1 tbsp Ajvar vegetable relish mild
3 garlic cloves, chopped
50 ml white wine
50-100 ml water

Preparation For this recipe you only need imagination!

Simple 4 Persons 50 min

  • 1 Using a meat tenderiser thin out veal cutlets.
  • 2 Combine and mix paprika and flour and coat one side of each cutlet.
  • 3 Heat up oil and place floured side of cutlet down first. Cook each side 2-3 minutes.
  • 4 Sprinkle with Vegeta Gourmet stock, add 100 ml of water and braise half covered on mild heat for 25-30 minutes. As the meat is cooking, continue to gradually add remaining 200 ml of water which will prevent meat from drying out.
  • 5 Once meat has softened, add Ajvar vegetable relish, garlic, wine and 50-100 ml water and braise for few more minutes.


Serve hot with fettuccine or other pasta