Rolled veal cutlets

1 Servings

Quantity Ingredient
¼ cup Chopped onion
¼ cup Chopped celery
2 tablespoons Chopped green pepper
¼ cup Butter or margarine --
\N \N Melted
3 cups Bread cubes
4 slices Bacon -- cooked and
\N \N Crumbled
2 tablespoons Dry white wine
¼ teaspoon Salt
⅛ teaspoon Pepper
½ teaspoon Poultry seasoning
6 \N 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.

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