Stuffed Veal Pockets

Clean and rinse fresh broccoli, defrost frozen. Divide into roses and cut into small pieces. Blend together with the egg yolk in a hand mixer or with a blender. Season with iodized salt, pepper and cayenne pepper.

Rinse tomatoes, scald, peel and remove seeds. Cut into cubes and add to broccoli mixture. Rinse, dry and flatten veal cutlets. Spread filling evenly on one half of each veal cutlet. Fold cutlets together, pin with toothpick. Heat oil in a frying pan. Fry the veal cutlets on both sides for 6 to 7 minutes. Add a little bit of white wine to the roast stock, maybe fill up with water, refine with whipped cream or crème fraîche, season with salt and pepper.

Jörg Weinkauf

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