Veal cutlets with a Gruyère AOP cheese and dried plum filling and cinnamon sauce

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serves 4

  • wooden toothpicks
  • filling:
  • 150 g of grated Gruyère AOP
  • 6 dried plums, stoned, blanched and chopped
  • 3-4 tbs of full cream
  • pepper from a mill
  • 8 veal cutlets such as nut cutlets, of about 40 g each, tenderized till thin
  • salt
  • pepper from a mill
  • cooking butter or cooking cream
  • sauce:
  • 100 mL of meat stock
  • 100 mL of red wine or meat stock
  • 200 mL of full cream
  • 1 tsp of powdered cinnamon
  • a little lemon juice
  • salt
  • pepper from a mill

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  1. 1 Mix all the ingredients for the filling and season with pepper.
  2. 2 Season the veal cutlets and spread on the filling. Fold the cutlets over, press firmly together and fix each one together with 3 toothpicks.
  3. 3 Fry the cutlets in hot butter on a medium heat for 5-8 mins. until golden brown. Leave for 30 mins. in the middle of the oven, preheated to 80°C .
  4. 4 For the sauce: deglaze the frying juice with stock and wine and reduce down to 0.5 dl. Add the cream and reduce again to the desired consistency. Add the cinnamon and lemon juice and season.
  5. 5 Serve the veal cutlets with the sauce on warmed plates.

Cheese in this recipe