Yield: 4 Servings
|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|
|1½ teaspoon||All-purpose flour|
|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, .