Ingredients
Stuffing
- 2 slices day old bread
- 1/2 onion, peeled, quartered
- 2 cloves garlic
- 1/2 lemon, skin and flesh
- 1 bunch Fresh Sage, leaves only
- 5 pepper corns
- 1 pinch sea salt
Meat
- 1 slice veal schnitzel, per person
- 1 Bacon rasher, per person
- 1 bunch fresh rosemary
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place the items for the stuffing in the Thermomix and whiz until a fine crumbly mixture
"Closed lid" speed 10. Preheat oven to 180C.
Lay the veals out flat on your kitchen bench, more or less edges touching. Pour the crumbly mix over them in an even layer; pat down. Roll each schnitzel around the stuffing, then roll a rasher of bacon around the rolled veal; secure each roll with a sprig of fresh rosemary stuck right through all layers.
Place in a greased oven dish, preferably with space around each roll. Bake until veal is done to your liking (we baked for 20-30 min and rested the dish under foil for at least 10).
There will be beautiful pan juices at the end of cooking, which you can use to make a fantastic gravy.
Make stuffing
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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