Yield: 1 Servings
| Measure | 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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