| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Kosher, Meats, Cajun | 4 | Servings |
INGREDIENTS
| 8 | Veal cutlets, cut thin | |
| Salt and pepper | ||
| 1 | tb | Worcestershire sauce |
| 8 | tb | Rice Dressing (see #53) |
| Flour | ||
| 1/4 | ts | Oregano |
| 1 | tb | Onion soup mix |
INSTRUCTIONS
Pound cutlets with mallet until thin, being careful not to split meat. Season with salt and pepper. Lay squares of veal on a flat surface; put a spoonful of dressing in center of each one. Roll up squares and secure with toothpicks. Roll in flour and brown in hot fat. Add 1/2 c. cold water and cover tightly so that steam will not escape. Cook 1 1/2 hrs. until brown. Make gravy by adding Worcestershire sauce, onion soup mix, and oregano.
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