Blinde Vinken

==Description==
This is the more expensive version of the Slavinken, made with veal. This goes well with traditional vegetables such as carrots, sprouts or any type of cabbage.
==Ingredients==
* 8 thin Veal cutlets
* salt to taste
* 2 eggs, separated
* 2 slices dry white bread
* 1/4 pound ground lean veal
* 1/2 teaspoon white pepper, freshly ground
* 1/2 teaspoon black pepper, freshly ground
* 1/4 teaspoon nutmeg
* 2 tablespoons lemon juice
* 1 cup fine Dutch rusk crumbs
* 4 tablespoons margarine
* 8 lemon slices
* parsley, for garnish
==Directions==
#Sprinkle the veal cutlets with salt, and allow to stand in the refrigerator for about 15 minutes. 
#Beat the egg yolks and soak the bread slices in them. 
#Add the ground veal, peppers, nutmeg and the lemon juice. 
#Mix thoroughly. 
#Divide mixture evenly among the 8 cutlets and spread on each. 
#Roll the mixture inside the cutlets and secure each roll with a toothpick.
#Beat the egg whites with a little water and brush this mixture over each roll. 
#Cover each roll with Dutch rusk crumbs.
#Heat the margarine in a large frying pan. 
#Brown each of the veal rolls, turning them occasionally. 
#Remove them from the pan and set aside. 
#Add a little water to deglaze the pan and stir.
#Put the veal rolls back into the pan and add the lemon slices. (You may have to add some more margarine at this point.) 
#Simmer the veal rolls, covered, for about 40 minutes, until they are done. 
#Place veal rolls on a heated plate, and remove the toothpicks. 
#Remove the lemon slices and pour the gravy over the veal rolls. 
#Garnish with parsley and serve with rice and beans.
Category:Dutch Recipes
Category:Dutch Meat Dishes
Category:Veal Recipes