Veal Stuffed with Stilton

Ed Baines gives us a magical main course of tender veal, with a tangy Stilton stuffing and glorious mushroom sauce
By Ed Baines
Veal Stuffed with Stilton
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 250 g stilton cheese
  • 50 g butter
  • 225 ml double cream, lightly whipped
  • 20 g chopped parsley
  • 2 x 280g veal chops

For the sauce:

  • 2 tbsp olive oil
  • 2 shallots, thinly chopped
  • 1 clove garlic, crushed
  • 250 g wild mushrooms, cooked
  • 3 sage leaves, finely shredded
  • 125 ml white wine
  • 125 ml veal stock
  • 125 g butter


1. Put the Stilton and butter into a food processor and whiz to a smooth puree. Fold in the whipped cream and parsley. Spoon the mixture into a piping bag.

2. Make slits in the veal chops and pipe in the cheese mixture.

3. Grill the cutlets until golden brown and cooked through.

4. Meanwhile, make the sauce. Heat the oil in a pan and gently fry the shallots and garlic until softened. Stir in the mushrooms. Add the sage, wine and stock and simmer until reduced by half.

5. Add the butter, a little at a time, stirring constantly, until the sauce is thickened and glossy. Serve immediately with the veal cutlets.

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