Veal Cutlets with Red Dragon Cheddar

1 lb thinly sliced veal cutlets

for stuffing:

parsley or coriander leaves

pickled cucumber, sliced

2 slices “Red Dragon” – cheddar with wholegrain mustard and ale (http://mycheesediary.blogspot.com/2012/02/red-dragon-cheddar-with-wholegrain.html)

salt, sweet paprika powder and black pepper to sprinkle the cutlets

Red Dragon Cheddar

Sprinkle the meat with spices. Top the cutlets with parsley leaves,  the cucumber and cheese slices . Fasten them with butcher twine. Bake or broil until golden brown. Serve hot.

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One thought on “Veal Cutlets with Red Dragon Cheddar

  1. Pingback: Red Dragon Cheddar with Wholegrain Mustard & Welsh Brown Ale (Somerdale) « Anja eats cheese

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