astray recipes: Rolled veal cutlets

Categories: S_living; Veal; Main dish
Yield: 1 Servings

Measure	Ingredient
¼ cup	Chopped onion
¼ cup	Chopped celery
2 tablespoons	Chopped green pepper
¼ cup	Butter or margarine --
	Melted
3 cups	Bread cubes
4 slices	Bacon -- cooked and
	Crumbled
2 tablespoons	Dry white wine
¼ teaspoon	Salt
⅛ teaspoon	Pepper
½ teaspoon	Poultry seasoning
6	Veal cutlets
⅓ cup	All-purpose flour
¼ cup	Vegetable oil
1½ cup	Water
1 teaspoon	Beef bouillon granules
2 tablespoons	Cornstarch
¼ cup	Water
¼ teaspoon	Salt
⅛ teaspoon	Pepper

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 1-½ cups water and bouillon granules; cover and cook over low heat 30 minutes. Remove veal, keeping warm.Combine cornstarch and ¼ cup water, stirring until blended. Stir into drippings in skillet; cook over medium heat until thickened and bubbly. Stir in ¼ teaspoon salt and ⅛ teaspoon pepper. Spoon over veal. Yield: 6 servings.

Recipe By :

rolled veal cutlets