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Mexican Veal Kiev

Diet.Chef's picture
Ingredients
  Neufchatel cheese/Null 4 Ounce (1/2 Of An Eight Ounce Package)
  Minced fresh cilantro/Null 1 Tablespoon (Null)
  Veal cutlets/Null 1 1⁄2 Pound (Null)
  Chili powder/Null 3⁄4 Teaspoon (Null)
  Garlic powder/Null 1⁄2 Teaspoon (Null)
  Ground cumin/Null 1⁄4 Teaspoon (Null)
  Pepper/Null 1⁄4 Teaspoon (Null)
  Canned whole green chiles/Null 8 Ounce, seeded and sliced lengthwise into strips (2 Cans, 4 Ounce Each)
  Frozen egg substitute/Null 3 Tablespoon, thawed (Null)
  Skim milk/Null 1 1⁄2 Teaspoon (Null)
  Fine dry breadcrumbs/Null 6 Tablespoon (1/4 Cup Plus 2 Tablespoon)
  Reduced calorie margarine/Null 1 1⁄2 Teaspoon (Null)
  Vegetable oil/Null 1 1⁄2 Teaspoon (Null)
  Vegetable cooking spray/Null 1 (Null)
Directions

Cut cheese into 8 equal portions; sprinkle with minced cilantro.
Cover and freeze 30 minutes or until firm.
Trim fat from cutlets; cut cutlets into 8 equal portions.
Place cutlets between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
Combine chili powder and next 3 ingredients; stir well.
Sprinkle evenly on both sides of each cutlet.
Divide green chile strips into 8 equal portions; wrap chile strips around each portion of cheese.
Place 1 cheese portion in center of each cutlet.
Roll up cutlets, jellyroll fashion, starting at short side; tuck ends under, and secure with wooden picks.
Combine egg substitute and milk in a shallow dish; dip veal rolls in egg mixture, and dredge in breadcrumbs.
Heat margarine and oil in a large nonstick skillet over medium heat until margarine melts.
Add veal rolls; cook 3 minutes on each side or until browned.
Remove from skillet, and place in an 11- x 7- x 2-inch baking dish coated with cooking spray.
Bake at 375° for 25 minutes.
Remove wooden picks.
Garnish with fresh cilantro sprigs, if desired.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked

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