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Blinde Vinken (Rolled Veal Escalopes in Breadcrumbs)

Authentic Dutch Blinde Vinken – delicious with a summer salad!

4 veal steaks
100 g of minced beef or veal
1 egg
1 slice of stale bread
100 g of butter
1 lemon
Salt and pepper

Place the veal steaks onto a cutting board, sprinkle with salt to taste and then leave to sit. Crack the egg into a bowl and separate the yolk from the white (both will be needed). Briefly beat the egg yolk in a bowl, cut the bread into small pieces and add this, along with the minced meat, to the bowl. Add a pinch of nutmeg and salt and pepper to taste, and then knead the mixture well. Next, divide the mixture into four equal portions and spread over the 4 veal steaks. Roll the steaks up, holding them in place with one or two cocktail sticks. Then, add 1 tablespoon of water to the egg white and beat briefly. Dip the veal rolls into the egg white and then generously coat with breadcrumbs. Next slice the lemon and heat some butter or oil in a pan and fry the veal fillets until they are nicely browned. Add some water and the lemon slices and fry for a further 25-30 minutes.

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