Rolled Veal Cutletsmain dish, veal 1/4 cup chopped onion 1/4 cup chopped celery 2 tablespoon chopped green pepper 1/4 cup butter or margarine -- 1 melted 3 cup bread cubes 4 slice bacon -- cooked and 1 crumbled 2 tablespoon dry white wine 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon poultry seasoning 6 veal cutlets 1/3 cup all-purpose flour 1/4 cup vegetable oil 1 1/2 cup water 1 teaspoon beef bouillon granules 2 tablespoon cornstarch 1/4 cup water 1/4 teaspoon salt 1/8 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 1-1/2 cups water and bouillon granules; cover and cook over low heat 30 minutes. Remove veal, keeping warm.Combine cornstarch and 1/4 cup water, stirring until blended. Stir into drippings in skillet; cook over medium heat until thickened and bubbly. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon over veal. Yield: 6 servings. Recipe By : |
