Recipes:
**Stuffed Veal with Feta Sauce**
**INGREDIENTS**
1 cup whipping cream
1 tablespoon
cornstarch
4 ounces feta cheese,
crumbled
1 teaspoon salt,
divided
⅛ teaspoon pepper
6 veal medallions
(about 24 ounces
total)
3 ounces cooked ham,
chopped
2 large garlic cloves,
pureed
2 tablespoons minced
fresh parsley
½ cup all-purpose flour
½ cup bread crumbs
1 egg
2 tablespoons water
6 tablespoons butter
or margarine
**SERVES 6**
**Make Ahead**
You can prepare the
medallions through
steps 2 and 3 up to 4 hours
ahead. Refrigerate until
ready to cook.
**VARIATION**
For a delicious
sauce variation,
use Gorgonzola or
Danish blue cheese
instead of feta.
**1** Gradually stir cream
into cornstarch in a
small saucepan over low
heat. Bring to a boil. Cook,
stirring constantly. Remove
from heat. Add cheese,
¼ teaspoon salt and
pepper. Stir well.
**2** Cut horizontally two-
thirds of the way
through each medallion to
form a pocket. Combine
ham, garlic and parsley.
Stuff into the pocket.
Press to close. Sprinkle
with remaining salt.
**3** Spread flour and
bread crumbs in a
dish. Beat egg and water
in a bowl. Dip medallions
in flour mixture, then egg,
then flour mixture. Melt
butter in a skillet over
medium heat.
**4** Add meat to skillet.
Cook, turning once,
until browned, about
4 minutes. Pour sauce
over medallions. Cover
skillet; cook until meat is
cooked through, about
4 minutes longer.
Make It Quicker
• Cutting the pockets
in the medallions will
be easier if the meat is
frozen for 30 minutes
before cutting. To cut,
place the medallion flat
on a cutting board. For
the most control, rest
the palm of your hand
on the meat and slice
the pocket.
