THE DAIRY KITCHEN
Feta Filled Veal Cutlets with Preserved Lemon Couscous
By THE DAIRY KITCHEN
Preparation 20 MINS
Cooking 15 MINS
Crunchy polenta crusted lamb cutlets filled with lemony feta and fluffy cous cous. A perfect meal.
Ingredients4 x 200g veal cutlets
160g feta, cut into slices
2 teaspoons finely chopped preserved lemon
1/3 cup polenta
1 tablespoon oil
Cous Cous1 cup chicken stock
1 1/4 cups cous cous
2 tablespoons chopped parsley
20g butter, extra
1 teaspoon finely chopped preserved lemon
When using preserved lemon, remove the flesh and only use the rind.
- 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.
- 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.
- 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.