Stuffed veal schnitzel

Ingredients (2 servings)

2 veal chops from the inner part of the tie, 1½ cm thick, approx. 125g

Salt and pepper
1 tsp oil
4 thin slices of Parmesan round roast
2 thin slices of cheese
A pinch of fresh oregano or a teaspoon of dried oregano spice

For securing the meat:

2 small wooden sticks or meat needles


300 g green beans
250 g cherry tomatoes
1 teaspoon balsamic, fruit or wine vinegar

Cooking (cooking time ≈ 30 minutes)

Dry the meat with a kitchen towel. Salt and pepper it. Put a couple of slices of ham, one slice of cheese and a couple of oregano leaves on the one half of the schnitzel and fold the other half over it, secure with a wooden skewer or a meat needle. Preheat the oil in a pan. Put the meat on the pan, sear the meat for one minute on each side, then reduce the heat and fry for 6-7 minutes on each side. Remove from pan when done.

Boil the green beans until pods open.
Cut the tomatoes in half and fry in a pan, stirring until juice is released. Sprinkle tomatoes with salt, pepper, a little oregano, and balsamic vinegar.


Use chorizo sausage or serrano round roast instead of Parma round roast.

Use basil or sage instead of oregano.

You may also use mozzarella cheese.

To check that the oil is sufficiently heated, add a couple of drops of water. If it splatters, it is hot enough.

Energy value (one serving)

Protein 50%

Carbohydrate 20%

Fat 20%

1435 kJ – 340 kcal