Golden crispy veal birds
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .