Cheese-stuffed Veal Fillet
7,9 / 10
ready in 22 min.
Press the meat slightly flat and cut a pocket into each piece as with pita bread.
Stuff the cheese and thyme into the pocket and season the meat with salt and ground black pepper. Fry the meat in hot oil on all sides for 1-2 minutes until golden brown.
Remove the meat from the pan and deglaze the pan with the liqueur and the lemon juice. Put the meat back in the pan and sprinkle with the lemon zest.
Cover and simmer for 6-8 minutes. Season with salt and ground black pepper, arrange on plates with the gravy and serve garnished with thyme.