Rolled veal cutlets
Yield: 1 Servings
Ingredients:
- 1/4 c Chopped onion
- 1/4 c Chopped celery
- 2 tb Chopped green pepper
- 1/4 c Butter or margarine -- Melted
- 3 c Bread cubes
- 4 sl Bacon -- cooked and Crumbled
- 2 tb Dry white wine
- 1/4 ts Salt
- 1/8 ts Pepper
- 1/2 ts Poultry seasoning
- 6 Veal cutlets
- 1/3 c All-purpose flour
- 1/4 c Vegetable oil
- 1 1/2 c Water
- 1 ts Beef bouillon granules
- 2 tb Cornstarch
- 1/4 c Water
- 1/4 ts Salt
- 1/8 ts Pepper
Instructions:
Saute first 3 ingredients in butter until tender; stir in bread cubes and next 5 ingredients. Place about one-sixth of vegetable mixture in center of each veal cutlet; fold edgesover and secure with a wooden pick.Dredge veal in flour and brown on all sides in hot oil in a heavy skillet. Add 1-1/2 cups water and bouillon granules; cover and cook over low heat 30 minutes. Remove veal keeping warm.Combine cornstarch and 1/4 cup water stirring until blended. Stir into drippings in skillet; cook over medium heat until thickened and bubbly. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon over veal. Yield: 6 servings. Recipe By :
