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Feta Filled Veal Cutlets with Preserved Lemon Couscous

Serves 4


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


  1. 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. 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. 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.
  4. Tip: When using preserved lemon, remove the flesh and only use the rind.


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