Coruonblants "Shargach" (stuffed veal)

Category: Meat dishes
Kitchen: german
Coruonblants Shargach (stuffed veal)

Ingredients

veal pulp 300-400 gr
boiled pork 100 g
hard cheese 50 g
egg 1
flour 3 tbsp. spoons
breadcrumbs 3 tbsp. spoons
salt pepper, taste
fat for frying taste
butter 20 g
mustard 1 tsp

Cooking method

  • So, for the first time I decided to participate in the competition. One of the first dishes of German cuisine given to me by a search engine was this very Crown Blanz. Let's try?
  • 1. Cut the veal into pieces as for a chop, beat off on both sides.
  • 2. Cut pork and cheese into slices.
  • 3. Spread the beaten meat on a board, grease with mustard (you can also without it), salt and pepper.
  • 4. Lay on top of a piece of veal in layers - a plate of pork, a plate of cheese, again pork.
  • 5. Close with a second piece of veal, press tightly, straighten the edges.
  • 6. Gently roll in flour, then in a beaten egg, then in bread crumbs and send to a preheated pan.
  • 7. Fry until golden brown.
  • Serve garnished with French fries, green peas and a piece of butter. (I safely forgot about the oil).
  • The result is delicate stuffed chops that melt in your mouth.
  • And if they still have beer ........... Oh, sorry to go to work tomorrow. Otherwise ...

The dish is designed for

2-3 servings

Time for preparing:

40 minutes

Cooking program:

skillet

Rada-dms
tuskarora, Good recipe !!! Will do !!
tuskarora
We will definitely. He's not fancy at all.
Aenta
A tempting recipe. It's a pity they didn't show the cutlet in the cut.
gala10
Elenawhat a wonderful recipe! And quite uncomplicated. I will definitely try to pile this.
Thank you!
tuskarora
Quote: Aenta

A tempting recipe. It's a pity they didn't show the cutlet in the cut.
Did not make it. I didn't think about it right away. While laying out the recipe, households used cutlets. I promise to improve.
GElena
I did, but ... The veal inside turned out with blood, and melted cheese with a bloody entourage is not appetizing.
tuskarora
Maybe the pieces of veal were badly beaten? Thick? Or little time to fry? Everything is fried for me.
Besides, just recently Larisa dopleta cooked the same dish and she is doing well too.
GElena
Probably. Maybe the pieces of veal were plump. But I will definitely try again. It turned out delicious, although it had to be extinguished. Next time I will cut the frozen veal so that the plastics are thinner. And the recipe is good. THANK YOU!

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