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Veal stuffed with sheep's cheese


Rate this recipe 1.7/5 (3 Votes)


  • 3.5 oz (1 cup) of pure sheep's cheese
  • 8 veal cutlets (about 3 ounces)
  • 8 oz mashed eggplant and peppers
  • 8 slices of Bayonne ham (can substitute with prosciutto)
  • scant 1 cup veal stock
  • scant 1 cup red port
  • Salt and pepper
  • Olive oil
  • 8 skewers


Servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 20mins
Cost Average budget


Step 1

Grate the cheese and reserve.

Step 2

Spread the 8 veal cutlets and top with the mashed eggplant and peppers.

Step 3

Smeared on each cutlet, a slice of Bayonne ham and top with grated cheese.

Step 4

Salt and Pepper (using a pepper mill)

Step 5

Roll the cutlets and close with skewers (previously soaked).

Step 6

Place the rolls in a pan and reserve.

Step 7

Flambé the cooking juices with port and add the veal stock.

Reduce and pour over cutlets.

Step 8

Bake 15-20 minutes at 350 ° F and serve

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Veal stuffed with sheep's cheese VEAL PARMIGIANA