Renaissance Stuffed Veal Shoulder From Dubrovnik

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1000 g veal (shoulder)
• 2 eggs (scrambled)
• 100 g prosciutto (dalmatian)
• 1 tablespoon nutmeg (grounded)
• 1 teaspoon cinnamon (grounded)
• 10 g salt
• 5 g pepper (black, grounded)
• 1 tablespoon lard (oil can do)

Recipe

• 1 bone the meat and beat it into one regular shaped cutlet or large schnitzel.
• 2 season the cutlet with salt and pepper. place on it strips of prosciutto and scrambled eggs flavored with grounded nutmeg.
• 3 spread the scrambled eggs evenly over the prosciutto and meat. make a roll, tying up it with cooking string.
• 4 season again from outside with salt pepper and cinnamon. fry them on hot lard on all sides and than roast it on greased baking tin in an oven for 20-30 minutes, turning it on all sides so it gets golden brown crust (use the same pot for this, it is easier).
• 5 let it cool a little, carefully cut it into slices and serve with boiled chard or cauliflower.