Grain-fed Veal Pannequet Stuffed with Provolone
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 40 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Metro |
Recipe ingredients
Salsa - 1/2 English cucumber, peeled, seeded and diced
- 1 small well-ripened tomato, seeded
- 1/2 an avocado, peeled and cubed
- Fresh, chopped coriander and parsley to taste
- 1/2 lemon
- Olive oil to taste
- Salt and pepper to taste
- 1/2 cup (125 mL) flour
- 1/2 tsp. (2 mL) salt
- 1 Tbsp. (15 mL) chilli powder
- 10 sticks of provolone or smoked asiago cheese
- 10 grain-fed veal scallops
Preparation
Preheat oven to 400°F (200°C)
Place the vegetables for the salsa in a glass bowl and add the chopped coriander and parsley. Sprinkle the juice of half a lemon over the salsa. Add olive oil to taste, season with salt and pepper and keep in the refrigerator.
In a shallow dish, mix the flour, salt and chilli powder.
Place the cheese on the scallops and roll into a sausage shape.
Salt and pepper the sausages and roll in flour mixture.
Fry in a saucepan until sausages are well browned on all sides.
Bake in a 400°F (200°C) oven for 8 to 10 minutes.
Place in a serving dish and cover with the salsa.
Recipe provided by Federation of Quebec certified grain-fed veal producers.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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