8 veal cutlets
1 kg spinach or cabbage
salt, black pepper, flour. butter or oil
1 dl wine
1 dl Seal of Quality sour cream
some wine


First salt the cutlets, then season with some black pepper. Roll them in flour and fry in hot oil or warm butter (The butter should not be too hot). Boil the spinach in salted water and strain. Heat a pan and put the spinach in it. Place the cutlets on top. Add some wine and sour cream to the pan where the cutlets were fried and stir it for 2-3 minutes. Use this sauce to cover the spinach and the cutlets and it is ready to serve.

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Association of Meat and Dairy Processors in Macedonia