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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|Serving Size: 1 Serving (1083g)|
|Recipe Makes: 1 Servings|
|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 %|
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Calories per serving: 2450
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