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🍽️ Veal Cutlets Stuffed with Mango and Mozzarella in White Wine Sauce

434 kcal · 30 min · 4 servings

Ingredients

• 125 g Mozzarella
• 0.5 small mango (approx. 100 g flesh)
• 1 stalk basil
• 280 g thin veal schnitzels (4 thin veal schnitzels)
• salt
• pepper
• 1 tbsp olive oil
• 100 ml dry white wine
• 125 ml veal stock

Instructions

1. 1. Take the mozzarella out of the package and let it drain well.
2. 2. Slice the mozzarella into thin slices.
3. 3. Peel the mango.
4. 4. Slice the mango flesh.
5. 5. Wash the basil leaves under running water.
6. 6. Dry the basil, for example in a salad spinner.
7. 7. Pluck the basil leaves off the stems.
8. 8. Cut the basil leaves into thin strips.
9. 9. Place a veal cutlet between two layers of plastic wrap.
10. 10. Pound the cutlet flat with a meat mallet.
11. 11. Season the flat cutlet with salt and pepper.
12. 12. Place the mozzarella slices on one half of the cutlet.
13. 13. Place the mango slices on top of the mozzarella slices.
14. 14. Distribute the cut basil strips over the filling.
15. 15. Fold the untopped half of the cutlet over the filling.
16. 16. Secure the meat pouch with toothpicks so it stays closed.
17. 17. Heat oil in a large pan.
18. 18. Fry the stuffed cutlets over medium to high heat.
19. 19. Fry each cutlet vigorously for about 2 minutes on each side.
20. 20. Pour white wine into the hot pan.
21. 21. Let the wine reduce until only half remains.
22. 22. Pour veal stock into the pan.
23. 23. Bring the sauce to a boil.
24. 24. Let the sauce reduce slightly until it thickens a bit.
25. 25. Season the sauce with salt and pepper to taste.
26. 26. Remove the stuffed veal cutlets from the pan.
27. 27. Place the cutlets on plates.
28. 28. Serve the cutlets with wide ribbon noodles.

Nutrition per serving

• kcal: 434
• Protein: 54 g · Fett/Fat: 19 g · Carbs: 6 g