| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
S_living, Veal, Main dish |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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