Stuffed veal cutlets with carrot purée

Main Dish




30 min


470 kcal

Suited for :

Weight loss


54 g


23 g


18 g

Energy values

470 kcal
1965 kJ/pers
This recipe is low in calories and high in protein. It is a perfect light dish to help with weight loss.


  • 1 ¼ c. (3 dl) vegetable broth
  • 14 oz. (400 g) carrots, peeled, and roughly chopped
  • 14 oz. (400 g) cauliflower florets
  • 1 tbsp. olive oil
  • ½ tsp. salt
  • Red pepper flakes or chili powder, to taste
  • 2 veal cutlets, 5 oz. (150 g) each, pounded flat with a meat mallet or by the butcher, cut in two, if necessary
  • ½ tsp. salt
  • pepper, to taste
  • 1 ½ oz. (50 g) fresh goat cheese
  • 4 sun-dried tomatoes in oil,
    well drained, cut into strips
  • 1 ½ oz. (50 g) celery, cut into
    small matchsticks
  • toothpicks
  • A small amount of oil for cooking, use as little as possible
  • Fresh parsley, coriander or
    chervil, to use as a garnish


Step 1

Bring the vegetable broth to a boil. Add carrots, cover, and cook for 25 minutes. Remove from heat. Do not drain.

Step 2

Preheat the oven to 390°F (200° C).

While the carrots are cooking, mix the cauliflower with the oil and spices. Spread on a baking tray lined with parchment paper and cook for 30 minutes, until the cauliflower starts to brown and can be pierced with a fork.

Step 3

Season the veal cutlets with salt and pepper. Cover each with half of the fresh goat cheese. Top the cheese with the sun-dried tomatoes and celery sticks, and wrap into a roll, securing with a toothpick.

Step 4

Heat the oil in a frying pan, and cook the veal for 4 minutes on each side.

Step 5

Purée the carrots in a blender or with an immersion blender.

Garnish with parsley, coriander or chervil to taste.

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