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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