Rolled Veal Cutlets

1/4 c Chopped onion
1/4 c Chopped celery
2 tb Chopped green pepper
1/4 c Butter or margarine -- melted
3 c Bread cubes
4 sl Bacon -- cooked and crumbled
2 tb Dry white wine
1/4 ts Salt
1/8 ts Pepper
1/2 ts Poultry seasoning
6 Veal cutlets
1/3 c All-purpose flour
1/4 c Vegetable oil
1 1/2 c Water
1 ts Beef bouillon granules
2 tb Cornstarch
1/4 c Water
1/4 ts Salt
1/8 ts 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.

Printer friendly version: Rolled Veal Cutlets

Click Back to return here.