Blinde Vinken Recipe

Name: Blinde Vinken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oval- shaped thin veal cutlets; salt; 2 eggs, separated; 2 slices dry white bread; 1/4 lb lean veal, ground; 1/2 teaspoon white pepper, freshly ground; 1/2 teaspoon black pepper, freshly ground; 1/4 teaspoon nutmeg; 2 tablespoons lemon juice; 1 cup fine dutch rusk crumb; 4 tablespoons sunflower margarine; 8 lemon slices; parsley, for garnish

Servings: persons

8 oval- shaped thin veal cutlets
salt
2 eggs, separated
2 slices dry white bread
1/4 lb lean veal, ground
1/2 teaspoon white pepper, freshly ground
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon nutmeg
2 tablespoons lemon juice
1 cup fine dutch rusk crumb
4 tablespoons sunflower margarine
8 lemon slices
parsley, for garnish

1
Sprinkle the veal cutlets with salt, and allow to stand in the refrigerator for about 15 minutes.
2
Beat the egg yolks and soak the bread slices in them.
3
Add the ground veal, peppers, nutmeg and the lemon juice. Mix thoroughly.
4
Divide this evenly among the 8 cutlets and spread on each.
5
Roll the mixture inside the cutlets and secure each roll with a toothpick.
6
Beat the egg whites with a little water and brush this mixture over each of the veal rolls.
7
Cover each roll with Dutch rusk crumbs.
8
Heat the margarine in a large frying pan.
9
Brown each of the veal rolls, turning them occasionally.
10
Remove them from the pan and set aside. Add a little water to the pan and stir.
11
Put the veal rolls back into the pan and add the lemon slices.
12
(You may have to add some more margarine at this point)
13
Simmer the veal rolls, covered, for about 40 minutes, until they are done. Remove veal rolls to a heated plate. Remove toothpicks.
14
Remove the lemon slices and pour the gravy over the veal rolls.
15
Garnish with parsley and serve with rice and beans.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 oval- shaped thin veal cutlets, salt, 2 eggs, separated, 2 slices dry white bread, and more.

Yes, Blinde Vinken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blinde Vinken

How did you like this recipe?

Frequently Asked Questions