Rolled veal cutlets
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Chopped onion |
| ¼ | cup | Chopped celery |
| 2 | tablespoons | Chopped green pepper |
| ¼ | cup | Butter or margarine -- |
| Melted | ||
| 3 | cups | Bread cubes |
| 4 | slices | Bacon -- cooked and |
| Crumbled | ||
| 2 | tablespoons | Dry white wine |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ½ | teaspoon | Poultry seasoning |
| 6 | 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 |
Directions
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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