- Heat 15 mL (1 tbsp.) of oil in a skillet over medium-high heat. Add dates, green onions and pistachios. Cook for 2 minutes and set aside.
- Lay veal on a work surface and use a knife to make a deep 2.5 cm (1 inch) incision on the side of each cutlet, without cutting completely through the meat. Stuff each cutlet with date mixture.
- Close using a toothpick if necessary. Sprinkle each cutlet with spice mix. Heat remaining oil in skillet over medium-high heat and cook cutlets for 5 minutes on each side or until done but slightly pink inside.
- Salt to taste. Serve with basmati rice and grilled zucchini ribbons.
Variation : Replace dates with apricots and add 30 mL of finely chopped fresh coriander to stuffing mixture.