Veal stuffed with stilton
By: Ed Baines From: Good Food Live
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Veal stuffed with stilton
- Prep time:
- 20 mins
- Cook time:
- 20 mins
- Serves:
- 2
Ed Baines gives us a magical main course of tender veal, with a tangy Stilton stuffing and glorious mushroom sauce
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Ingredients
- 250g Stilton cheese
- 50g Butter
- 225ml double cream, lightly whipped
- 20g chopped Parsley
- 2 x 280g veal chops
For the sauce:
Method
1. Put the Stilton and butter into a food processor and whiz to a smooth puree. Fold in the whipped cream and parsley. Spoon the mixture into a piping bag.2. Make slits in the veal chops and pipe in the cheese mixture.
3. Grill the cutlets until golden brown and cooked through.
4. Meanwhile, make the sauce. Heat the oil in a pan and gently fry the shallots and garlic until softened. Stir in the mushrooms. Add the sage, wine and stock and simmer until reduced by half.
5. Add the butter, a little at a time, stirring constantly, until the sauce is thickened and glossy. Serve immediately with the veal cutlets.
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