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Name: Rolled Veal Cutlets
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 6 Veal cutlets; 1/4 c Water; 1/8 ts Pepper; Crumbled; 1/4 c Celery chopped; 2 tb Dry white wine; 2 tb Cornstarch; 4 sl Bacon -- cooked and; 1/4 c Onions chopped; 2 tb Green Pepper Chopped; 1/4 ts Salt; 1/4 ts Salt; 1/4 c Vegetable oil; 1 ts Beef bouillon granules; 1 1/2 c Water; Melted; 3 c Bread cubes; 1/8 ts Pepper; 1/2 ts Poultry seasoning; 1/4 c Butter or margarine --; 1/3 c All-purpose flour

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INGREDIENTS

6 Veal cutlets
1/4 c Water
1/8 ts Pepper
Crumbled
1/4 c Celery ; chopped
2 tb Dry white wine
2 tb Cornstarch
4 sl Bacon -- cooked and
1/4 c Onions ; chopped
2 tb Green Pepper ; Chopped
1/4 ts Salt
1/4 ts Salt
1/4 c Vegetable oil
1 ts Beef bouillon granules
1 1/2 c Water
Melted
3 c Bread cubes
1/8 ts Pepper
1/2 ts Poultry seasoning
1/4 c Butter or margarine --
1/3 c All-purpose flour

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 :

NOTES

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Rolled Veal Cutlets

6 Veal cutlets
1/4 c Water
1/8 ts Pepper
 Crumbled
1/4 c Celery chopped
2 tb Dry white wine
2 tb Cornstarch
4 sl Bacon -- cooked and
1/4 c Onions chopped
2 tb Green Pepper Chopped
1/4 ts Salt
1/4 ts Salt
1/4 c Vegetable oil
1 ts Beef bouillon granules
1 1/2 c Water
 Melted
3 c Bread cubes
1/8 ts Pepper
1/2 ts Poultry seasoning
1/4 c Butter or margarine --
1/3 c All-purpose flour

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     :

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Nutrition

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Serving Size: 1 Serving (1083g)
Recipe Makes: 1 Servings

Calories: 2450
Calories from Fat: 603 (25%)

Amt Per Serving		% DV

	Total Fat 67g	89 %
	Saturated Fat 11.2g	56 %
	Monounsaturated Fat 31.7g
	Polyunsanturated Fat 20.2g
Cholesterol 30.2mg		9 %
Sodium 5110.4mg		176 %
Potassium 1085.2mg		29 %
Total Carbohydrate 381.9g		112 %
	Dietary Fiber 21.3g	85 %
	Sugars, other 360.6g
Protein 72.2g		103 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2450

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