Yield: 2 Servings
|2 tablespoons||Unbleached Flour|
|1 x||Salt & Pepper; To Taste|
|½ pounds||Veal Steak; OR|
|1 each||Chicken Breast; *|
|2 eaches||Cheddar; Sharp, Sticks, **|
|1 tablespoon||Butter Or Regular Margarine|
|2 tablespoons||Onion; Finely Chopped|
* The Chicken Breast should be skinned, boned and split and weigh about
12 to 14 oz. ** The sticks of cheddar cheese should measure 5 X ½ X1/2-inches each.
Combine the flour, salt and pepper and pound the mixture into the meat until the meat becomes thin. Cut the meat into 2 serving pieces.
Place a stick of the cheddar cheese lengthwise on each portion of the meat and the meat over the ends of the cheddar strip and roll up tightly. Secure with a wooden pick or skewer. Melt the butter in a skillet and brown the meat and onion. Add the catsup, water and oregano and cover. Simmer for 20 to 25 minutes or until tender. Serve hot.