Preparation
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1.
Thin the veal fillets using a mallet, then sprinkle with about a teaspoon of Vegeta Beef Stock Powder.
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2.
On one half of each fillet, layer ham and cheese slices.
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3.
Close with the other half and fasten using toothpicks.
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4.
Whip the eggs and then batter the fillets. Place each one in flour, then egg and finally in bread crumbs.
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5.
Cook in hot oil, each side 5 minutes.
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6.
Side Dish: Boil the rice, but not completely and drain.
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7.
In hot butter, cook the onion and braise continually covering with water, until the onion softens.
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8.
Add peas, Vegeta Beef Stock Powder and about 100 ml warm water.
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9.
Cook until the peas soften (about 12 minutes).
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10.
Towards the end mix in the rice and bring to boil. If desired add in salt and pepper, mix through and cook for another 5 minutes.
Serving
Sprinkle the rice and peas with pepper and serve as a side dish to veal fillets.
Tip
Stuffed fillets can also be thinned using a mallet, and in this case they do not need to be fastened with toothpicks.
