Stuffed Veal with Feta Sauce
You can save money and calories, too, by using whole milk instead of the whipping cream called for in this Stuffed Veal with Feta Sauce recipe. And, if veal is too expensive or unavailable, you can substitute pork with tasty results.
1 cup whipping cream
1 Tbsp cornstarch
4 oz feta cheese
1 tsp salt, divided
1/8 tsp pepper
6 veal medallions (about 24 ounces total)
3 oz cooked ham, chopped
2 large garlic cloves, pureed
2 Tbsp minced fresh parsley
1/2 cup all-purpose flour
1/2 cup bread crumbs
2 Tbsp water
6 Tbsp butter or margarine
Gradually stir cream into cornstarch in a small saucepan over low heat. Bring to a boil. Cook, stirring constantly. Remove from heat. Add cheese, 1/4 teaspoon salt and pepper. Stir well.
Cut horizontally two-thirds of the way through each medallion to form a pocket. Combine ham, garlic and parsley. Stuff into the pocket. Press to close. Sprinkle with remaining salt.
Spread flour and bread crumbs in a dish. Beat egg and water in a bowl. Dip medallions in flour mixture, then egg, then flour mixture. Melt butter in a skillet over medium heat.
Add meat to skillet. Cook, turning once, until browned, about 4 minutes. Pour sauce over medallions. Cover skillet; cook until meat is cooked through, about 4 minutes longer.
Stuffed Veal with Feta Sauce tip: Cutting the pockets in the medallions will be easier if the meat is frozen for 30 minutes before cutting. To cut, place the medallion flat on a cutting board. For the most control, rest the palm of your hand on the meat and slice the pocket.