Golden Crispy Veal Birds

Golden Crispy Veal Birds Ingredients

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

Instructions for Golden Crispy Veal Birds

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 , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Baking Powder	Cornstarch	Dill
Egg	Ginger	Jalapeno	Onion
Salt	Season	Soy Sauce	Swiss Cheese
Thyme	Veal	Vegetable oil

Meat Egg Corn Cheese Onion Green Onion Soy Sauce Ginger

for flavor and categorization

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