Feta Filled Veal Cutlets with Preserved Lemon Couscous Recipe | Legendairy

Feta Filled Veal Cutlets with Preserved Lemon Couscous


4
Easy
20 MINS
15 MINS

Crunchy polenta crusted lamb cutlets filled with lemony feta and fluffy cous cous. A perfect meal.

INGREDIENTS

  • 4 x 200g veal cutlets
  • 160g feta, cut into slices
  • 2 teaspoons finely chopped preserved lemon
  • 1/3 cup polenta
  • 20g butter
  • 1 tablespoon oil
Cous Cous
  • 1 cup chicken stock
  • 1 1/4 cups cous cous
  • 2 tablespoons chopped parsley
  • 20g butter, extra
  • 1 teaspoon finely chopped preserved lemon

METHOD

  1. Make a horizontal cut through the centre of the veal cutlets cutting almost all the way through. Stuff evenly with feta slices and preserved lemon and seal opening with toothpicks.
  2. Dip cutlets in polenta until coated. Heat a frypan with butter and oil and pan-fry cutlets for 2-3 minutes on either side or until browned. Transfer to an oven tray and bake for a further 5-10 minutes or until cooked through.
  3. Meanwhile, bring the stock to the boil and add cous cous. Remove from heat and cover for 5 minutes or until the stock is absorbed. Loosen cous cous with a fork and stir in parsley, extra butter and preserved lemon. Serve with cutlets.

HANDY TIPS

When using preserved lemon, remove the flesh and only use the rind.

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