Golden crispy veal birds

Yield: 4 Servings

Measure Ingredient
4 Green onions
½ pounds Veal for scaloppine; cut in 4 thin slices
½ teaspoon Dried dill weed
4 ounces Swiss cheese; cut in 4 thin slices
4 Pickled Jalapeno chiles; cut in very thin strips
¼ teaspoon Crushed dried leaf thyme
2 teaspoons Finely minced fresh ginger
1 teaspoon Light soy sauce
2 quarts Vegetable oil for frying
1 Egg
1½ teaspoon All-purpose flour
1½ teaspoon Cornstarch
1 pinch Salt
1 pinch Baking powder
2 teaspoons Caribe (crushed N. New Mexico hot red chile)
⅔ cup Seasoned fine dry bread crumbs

About 1 hour before serving, trim roots & any wilted tops from green onions; 'butterfly' both ends by shredding lengthwise with a sharp knife.

Set aside. Pound each veal slice as thin as possible, being careful not to tear meat. Sprinkle veal with dill, then place a slice of Swiss cheese on each veal slice. Place jalapeno strips, then a green onion on each slice.

Evenly sprinkle with thyme, ginger & soy sauce. Tightly rool slices & secure with toothpicks. Cover loosely & set aside 30 minutes at room temperature. 15 minutes before serving, heat 4 inches of oil in deep heavy pan to 375 degrees. Prepare batter: beat egg well, whisk in flour, cornstarch, salt & baking powder. Dip each veal roll in batter, evenly sprinkle with ½ teaspoon caribe & roll in crumbs to coat completely. Cook 4-5 minutes until golden. Drain & serve. Makes 4.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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