Veal birds

Yield: 8 servings

Measure Ingredient
\N \N Vegetable cooking spray
½ cup Finely chopped onion
4 slices White bread (1-ounce slices, cut into 1-inch cubes)
2 tablespoons Reisling or other slightly sweet white wine
2 tablespoons Skim milk
¼ teaspoon Dried thyme
¼ teaspoon Dried marjoram
¼ teaspoon Dried basil
⅛ teaspoon Salt
½ teaspoon Black pepper, coarsly ground
8 slices Veal scalloppine (2 ounce slices, cut in half crosswise
¼ cup All-purpose flour
2 tablespoons Reduced calorie margarine
1 tablespoon Fresh lemon juice
1 can Low-salt chicken broth
\N \N (10 1/2 ounces)
¼ cup Reisling or other slightly sweet white wine)
2 cups Mushrooms, quartered
1 can Artichoke hearts (14 ounces, drained and quartered
2 tablespoons Cornstarch
2 tablespoons Water
\N \N Thin lemon slices (optional)

Coat a skillet with vegetable cooking spray and saute the onion over medium-high heat for 3 minutes or until tender. Add the bread cubes 2 tablespoons of wine, milk, thyme, marjoram, basil, salt and pepper; stir well. Spoon 1 heaping tablespoon of the mixture onto each piece of veal. Beginning at the narrow end, roll up jelly-roll fashion and secure with wooden picks. Dredge the veal rolls in the flour, turning to coat evenly, and shake off the excess. Coat a large nonstick skillet with cooking spray and melt the margarine in it over medium heat. Add the veal rolls and cook, turning frequently, until lightly browned, about 3 minutes. Remove from the skillet and set aside. Wipe the drippings from the skillet with paper towels. Add the lemon juice, broth and ¼ cup of wine to the skillet and bring to a boil. Return the veal rolls to the skillet and top with the mushrooms. Cover, reduce the heat, and simmer for 10 minutes or until the veal is tender. Remove the veal rolls from the skillet; remove and discard the wooden picks. Cover and keep warm. Add the quartered artichoke hearts to the skillet. Combine the cornstarch and water; stir well, and add to the skillet. Bring to a boil and cook, stirring constantly, for 1 minute or until the sauce is thickened and bubbly. Pour the sauce over the veal rolls, garnish with thin lemon slices, and serve. Makes 8 servings (2 veal rolls and ¼ cup plus 2 tablespoons of sauce). Calories 184 (26% from Fat); Protein 17 g; Fat 5.3 g (Sat 1⅕ g, Mono 1⅘ g, Poly 1⅒ g); Carbohydrate 16⅘ g; Fiber 1⅒ g; Cholesterol 51 mg; Iron 1.7 mg; Sodium 287 mg; Calcium 39 mg. [Spirited Encounters; Recipes by Linda Romanelli Leahy] [Cooking Light; January/February 1995] Posted by Fred Peters.

Submitted By FRED PETERS On 01-06-95

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