Wednesday, July 11, 2012


serves four

8 slices of Beemster cheese
4 uncoated veal schnitzels
freshly ground salt and pepper
8 strips of bacon
8 sage or basil leaves
3 tablespoons olive oil or liquid margarine
1 garlic clove, peeled
½ cup ruby port
¾ cup beef stock or meat bouillon
2 tablespoons cold butter, chopped

Preheat the oven to 400 °F. Arrange the veal schnitzels side by side. If necessary, use a mallet to flatten. Sprinkle with salt and pepper and top each schnitzel with 2 strips of bacon and 2 slices of cheese, and lastly a sage or basil leaf. Roll the schnitzels and the filling tightly, securing with a cocktail toothpick. Heat the olive oil or liquid margarine in a pan and fry the veal pinwheels until brown on all sides. Remove from the pan and place in a casserole dish and bake in the middle of the oven for 15 minutes. Add the port to the meat juices in the pan and add the stock or bouillon. Reduce the mixture by 1/3. To thicken the sauce, first remove from the heat and add bits of butter, stirring vigorously. Delicious with peapods and mashed potatoes.

bacon recipe courtesy of: Beemster: Premium Gourmet Dutch Cheese, Finica International Food Specialties LTD, 5942 Ambler Drive, Mississauga, Ontario, L4W 2N3 CANADA