THE DAIRY KITCHEN
Feta Filled Veal Cutlets with Preserved Lemon Couscous
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
20 MINS
Cooking
15 MINS
Crunchy polenta crusted lamb cutlets filled with lemony feta and fluffy cous cous. A perfect meal.
Ingredients
4 x 200g veal cutlets160g feta, cut into slices
2 teaspoons finely chopped preserved lemon
1/3 cup polenta
20g butter
1 tablespoon oil
Cous Cous
1 cup chicken stock1 1/4 cups cous cous
2 tablespoons chopped parsley
20g butter, extra
1 teaspoon finely chopped preserved lemon
Handy Tips
When using preserved lemon, remove the flesh and only use the rind.
Method
- Make a horizontal cut through the centre of the veal cutlets cutting almost all the way through. Stuff evenly with feta slices and preserved lemon and seal opening with toothpicks.
- 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.
- 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.
