Veal: Cordon Vert with Mixed Vegetables

Cordon Vert with Mixed Vegetables


  • salt and pepper to taste
  • 1 tsp. salt
  • a little pepper
  • 1.5 dl meat bouillon
  • 1 clove of garlic, cut into thin slices
  • 2 tbsp. pine nuts, roasted
  • saltwater, boiling
  • 1 pinch sugar
  • 1 tbsp. balsamic vinegar
  • 250 g cherry tomatoes, cut in half
  • 400 g chard
  • cube olive oil to fry
  • 1 tbsp. oregano leaves
  • 100 g soft cheese (e.g. Le Moelleux)
  • 4 veal cutlets (approx. 110 g each), beaten flat by the butcher
Order the ingredients from COOP@home


Reserve 2 large leaves of the chard (green part only) for the meat. Cut the rest into strips approx. 5 mm wide. Heat the oil and sauté the garlic and vegetable strips for approx. 2 mins. Pour in the stock and simmer for approx. 3 mins. Add the tomatoes, balsamic and oregano and simmer for about another minute. Add the pine nuts and heat gently, season.

Cook the reserved chard leaves for about a minute. Remove the leaves with a slotted spoon, briefly dip in ice-cold water, drain, pat dry and halve lengthways. Slice the cheese into 4, arrange in the centre of the leaves and wrap each leaf up to form a parcel. Season both sides of the meat. Place the chard parcels in the centre of the pieces of meat, fold the free edges of the meat inwards towards the centre, press down firmly. Heat the oil in a frying pan. Reduce the heat a little. Fry the meat for approx. 3 mins. on each side. Remove the pan from the heat, cover and allow the meat to rest for approx. 3 mins.


  • Veal
  • 1h Preparation/cooking time: ca. 60m
  • Servings For 4 people
  • Nutrition 340 Kcal