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Veal Birds With Bread Stuffing

christopherr's picture
Ingredients
  Butter/Margarine 6 Tablespoon
  Onion 1 Cup (16 tbs)
  Soft bread crumbs 3 Cup (48 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dried dill weed 1⁄4 Teaspoon
  Veal scallops 1 1⁄2 Pound
  Flour 2 Tablespoon
  Condensed beef broth 10 1⁄2 Ounce
Directions

GETTING READY
1) In a non-stick pan, heat 4 tablespoons butter.
2) Stir in onion, crumbs, salt, pepper, and dill and sauté, over medium heat, for, about 2 minutes.

MAKING
3) On a board, place the veal scallops flat.
4) Arrange about 2 tablespoons of onion stuffing over each veal slice.
5) Roll the meat up and secure with wooden pick.
6) Dust the veal roll in flour.
7) In the non-stick pan, heat the remaining butter and brown the veal well on all sides.
8) Pour the beef broth, put the lid on and simmer, for 30 to 35 minutes, or until tender.

SERVING
9) Take off the wooden picks, from the veal rolls.
10) Place the veal roll on the serving plate and spoon the pan juices over the birds and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Stuffing
Ingredient: 
Veal
Interest: 
Gourmet
Preparation Time: 
45 Minutes
Cook Time: 
50 Minutes
Ready In: 
95 Minutes
Servings: 
4

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