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Photo of Veal stuffed with spinach, roasted capsicum and feta by WW

Veal stuffed with spinach, roasted capsicum and feta

9
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Moderate
Roasted rack of veal stuffed with sautéed onion, spinach, capsicum, and feta cheese. Serve with mashed potato and crunch steamed asparagus

Ingredients

Oil spray

1 x 3 second spray(s)

Olive oil

2 tsp

Red onion

½ small, finely chopped

Garlic

2 clove(s), crushed

Fresh lemon rind

1 tsp, finely grated

Roasted capsicum, not in oil

50 g

Baby spinach

50 g

Reduced fat feta cheese

40 g

Veal cutlet or chop, raw

640 g, (4x200g cutlet), french trimmed

Potato(es)

600 g

Reduced fat oil spread

1 tbs

Skim milk

⅓ cup(s)

Instructions

  1. Heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, rind and spinach and cook, stirring, for 2 minutes or until spinach has wilted. Transfer to a medium bowl. Cool for 10 minutes. Stir in capsicum and feta.
  2. Preheat oven to 200°C or 180°C fan-forced. Using a sharp knife, cut a 3cm-deep slit through the centre of the meaty section of each veal rack to form a pocket. Press spinach mixture into each pocket.
  3. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook veal for 2–3 minutes each side or until browned. Transfer to a medium baking dish and bake for 20–25 minutes or until cooked to your liking. Transfer veal to a plate. Cover with foil and set aside to rest for 10 minutes before cutting into cutlets.
  4. Meanwhile, boil, steam or microwave potato until tender. Drain. Mash potato in a bowl with spread and milk until smooth. Season with salt and freshly ground black pepper. Serve veal with mash.

Notes

SERVING SUGGESTION: Steamed asparagus and yellow squash.TIP: An all-purpose potato, such as coliban, or a starchy potato, such as sebago, is best for creamy mashed potato.Ask your butcher to French-trim the veal racks for you. If veal racks are large, buy a 4-cutlet rack and cook for 40–45 minutes or until cooked to your liking.

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