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Golden Crispy Veal Birds

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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Vegetables, Eggs Swiss Meat 4 Servings

INGREDIENTS

4 Green onions
1/2 lb Veal for scaloppine; cut in 4 thin slices
1/2 ts Dried dill weed
4 oz Swiss cheese; cut in 4 thin slices
4 Pickled Jalapeno chiles; cut in very thin strips
1/4 ts Crushed dried leaf thyme
2 ts Finely minced fresh ginger
1 ts Light soy sauce
2 qt Vegetable oil for frying
1 Egg
1 1/2 ts All-purpose flour
1 1/2 ts Cornstarch
1 pn Salt
1 pn Baking powder
2 ts Caribe (crushed N. New Mexico hot red chile)
2/3 c Seasoned fine dry bread crumbs

INSTRUCTIONS

About 1 hour before serving, trim roots & any wilted tops from green
onions; 'butterfly' both ends by shredding lengthwise with a sharp knife.
Set aside. Pound each veal slice as thin as possible, being careful not to
tear meat. Sprinkle veal with dill, then place a slice of Swiss cheese on
each veal slice. Place jalapeno strips, then a green onion on each slice.
Evenly sprinkle with thyme, ginger & soy sauce. Tightly rool slices &
secure with toothpicks. Cover loosely & set aside 30 minutes at room
temperature. 15 minutes before serving, heat 4 inches of oil in deep heavy
pan to 375 degrees. Prepare batter: beat egg well, whisk in flour,
cornstarch, salt & baking powder. Dip each veal roll in batter, evenly
sprinkle with 1/2 teaspoon caribe & roll in crumbs to coat completely. Cook
4-5 minutes until golden. Drain & serve. Makes 4.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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