Veal cutlets stuffed with dates
Veal cutlets stuffed with dates

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

  1. 4 hotel cut veal cutlets, about 2.5 cm (1 inch) thick
  2. 45 mL (3 tbsp.) finely chopped pistachios
  3. 60 mL (1/4 cup) finely chopped dates
  4. 60 mL (1/4 cup) finely chopped green onions
  5. 30 mL (2 tbsp.) olive oil
  6. 5 mL (1 tsp.) crushed coriander seeds
  7. 5 mL (1 tsp.) crushed cumin seeds
  8. 5 mL (1 tsp.) fennel seeds crushed
  9. 5 mL (1 tsp.) crushed peppercorn
  10. To taste, salt

Directions

  1. Heat 15 mL (1 tbsp.) of oil in a skillet over medium-high heat. Add dates, green onions and pistachios. Cook for 2 minutes and set aside.
  2. Lay veal on a work surface and use a knife to make a deep 2.5 cm (1 inch) incision on the side of each cutlet, without cutting completely through the meat. Stuff each cutlet with date mixture.
  3. Close using a toothpick if necessary. Sprinkle each cutlet with spice mix. Heat remaining oil in skillet over medium-high heat and cook cutlets for 5 minutes on each side or until done but slightly pink inside.
  4. Salt to taste. Serve with basmati rice and grilled zucchini ribbons.

Variation : Replace dates with apricots and add 30 mL of finely chopped fresh coriander to stuffing mixture.

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