900 g rolled joint of veal
seasoned flour
1 egg, beaten
120 g dried breadcrumbs
45 ml butter or margarine, melted
Filling :
1 package
garlic cheese
120 g
sorrel (substitute spinach, cooked and chopped)
10 ml or 2
tsp fresh oregano or 5 ml or 1 tsp dried
60 g
chopped walnuts
pinch salt
and pepper |