Rolled veal cutlets
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Rolled veal cutlets
  Veal  
Last updated 6/12/2012 1:20:49 AM. Recipe ID 52720. Report a problem with this recipe.
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      Title: Rolled veal cutlets
 Categories: S_living, Veal, Main dish
      Yield: 1 Servings
 
    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.
  
  




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Recipe ID 52720 (Apr 03, 2005)

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