Veal Birds with Vegetable Stuffing

Pasta dishes are always a good idea!

Depending on the number of veal patties, remove an appropriate number of large lettuce leaves. Using a kitchen knife, remove the thick midrib from the lower part of the leaves. Blanch the leaves in enough boiling salted water for just under a minute. Immediately quench and spread out accurately on kitchen roll and dry.

Clean the mushrooms and cut them into small cubes. Remove the skin from the onion and chop it. Remove the stem from the zucchetti, remove the skin from the carrots, then grate both vegetables on the rösti grater.

Heat the butter in a wide frying pan. Sauté the onion for two to three minutes. Then add the mushrooms and sauté briefly. If any juice appears, evaporate it completely.

Then add the rest of the vegetables and sauté until just tender, turning. Season with salt and pepper. Cool down a bit.

Add the grated cheese, breadcrumbs and egg yolks to the vegetable mixture. Season if necessary.

Spread the veal patties on the surface and season one side with salt and pepper. Turn them over and place a lettuce leaf on each one. Put some of the vegetable filling on top, wrap the side edges of the lettuce leaf and meat and roll up the cookies. Tie with kitchen string.

Clean the mushrooms and cut them into thick slices. Remove the peel from the onion and chop finely.

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