Feta Filled Veal Cutlets with Lemon Couscous

Feta Filled Veal Cutlets with Lemon Couscous

Prep Time

 

Cook Time

 

Serves

 

Recipe courtesy of foodchannel.com.au., Australia.

Why wait for a table in a busy restaurant on a Friday night when you can cook this Middle-Eastern inspired meal at home in less than 30 minutes.

Ingredients

  • Four 7-ounce veal cutlets
  • 160g Australian Feta, cut into slices
  • 2 teaspoons finely chopped preserved lemon
  • 1/3 cup polenta (cornmeal)
  • 20g Australian Butter
  • 1 tablespoon oil
  • COUS COUS:1 cup chicken stock
  • 1 1/4 cups couscous
  • 2 tablespoons chopped parsley
  • 20g Australian Butter, extra
  • 1 teaspoon finely chopped preserved lemon

Preparation

  • 1 Make a horizontal cut through the center of the veal cutlets, cutting almost all the way through. Stuff evenly with feta slices and preserved lemon and seal opening with toothpicks.
  • 2 Dip cutlets in polenta until coated. Heat a frypan with butter and oil and pan-fry cutlets for 2-3 minutes on either side or until browned. Transfer to an oven tray and bake for a further 5-10 minutes or until cooked through.
  • 3 Meanwhile, bring the stock to the boil and add cous cous. Remove from heat and cover for 5 minutes or until the stock is absorbed. Loosen cous cous with a fork and stir in parsley, extra butter and preserved lemon. Serve with cutlets.
  • 4 NOTE:When using preserved lemon, remove the flesh and only use the rind.

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