Veal Skender Beg Recipe
Stuffed with red roasted peppers, ricotta in ajvar (red roasted pepper puree) with a touch of cream.
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Ingredients
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Meat
Stuffing
For Cooking
Method
Preparation
- 1
Prepare the Stuffing
In a medium bowl, combine the red roasted peppers, ricotta cheese, ajvar, heavy cream, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- 2
Prepare the Veal
Take each veal cutlet and place it between two sheets of plastic wrap. Gently pound each cutlet with a meat mallet until they are about 1/4 inch thick.
Cooking
- 3
Stuff the Veal
Place a generous amount of the stuffing mixture in the center of each veal cutlet. Fold the cutlet over to enclose the stuffing, and secure with toothpicks or kitchen twine.
- 4
Sear the Veal
In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the stuffed veal cutlets. Sear for about 4-5 minutes on each side, until they are golden brown and cooked through.
- 5
Rest and Serve
Remove the stuffed veal from the skillet and let it rest for a few minutes before slicing. Remove the toothpicks or twine, slice, and serve warm.
