Blinde Vinken

---

---

Steps

---

Sprinkle the veal cutlets with salt , and allow to stand in the refrigerator for about 15 minutes.

---

Beat the egg yolks and soak the bread slices in them.

---

Add the ground veal , peppers , nutmeg and the lemon juice.

---

Mix thoroughly.

---

Divide this evenly among the 8 cutlets and spread on each.

---

Roll the mixture inside the cutlets and secure each roll with a toothpick.

---

Beat the egg whites with a little water and brush this mixture over each of the veal rolls.

---

Cover each roll with dutch rusk crumbs.

---

Heat the margarine in a large frying pan.

---

Brown each of the veal rolls , turning them occasionally.

---

Remove them from the pan and set aside.

---

Add a little water to the pan and stir.

---

Put the veal rolls back into the pan and add the lemon slices.

---

Simmer the veal rolls , covered , for about 40 minutes , until they are done.

---

Remove veal rolls to a heated plate.

---

Remove toothpicks.

---

Remove the lemon slices and pour the gravy over the veal rolls.

---

Garnish with parsley and serve with rice and .

---

Ingredients

---

oval- shaped thin veal cutlets, salt, eggs, dry white bread, lean veal, white pepper, black pepper, nutmeg, lemon juice, fine dutch rusk crumb, sunflower margarine, lemon slices, parsley