Renaissance Stuffed Veal Shoulder from Dubrovnik – a delicious recipe with veal, eggs, nutmeg, cinnamon, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Bone the meat and beat it into one regular shaped cutlet or large schnitzel.
2
Season the cutlet with salt and pepper.
3
Place on it strips of prosciutto and scrambled eggs flavored with grounded nutmeg.
4
Spread the scrambled eggs evenly over the prosciutto and meat.
5
Make a roll, tying up it with cooking string.
6
Season again from outside with salt pepper and cinnamon.
7
Fry them on hot lard on all sides and than roast it on greased baking tin in an oven for 20-30 minutes, turning it on all sides so it gets golden brown crust (use the same pot for this, it is easier).
8
Let it cool a little, carefully cut it into slices and serve with boiled chard or cauliflower.
75
kcal
Calories
5
g
Fat
2
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1000 g veal (shoulder), 2 eggs (scrambled), 100 g prosciutto (Dalmatian), 1 tablespoon nutmeg (grounded), and more.
Yes, Renaissance Stuffed Veal Shoulder from Dubrovnik 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.
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