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Stuffed Veal Rolls

Diet.Chef's picture
Ingredients
  Chopped pepper 3⁄4 Cup (12 tbs) (Use Green Or Sweet Red)
  Chopped green onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Soft bread crumbs 3⁄4 Cup (12 tbs)
  Boneless veal leg round steak 1 1⁄2 Pound, cut 1/2 inch thick
  Boiled ham slice 3 , halved
  Nonstick spray coating 1
  Chicken broth 1⁄2 Cup (8 tbs)
  Dried tarragon 1⁄4 Teaspoon, crushed
  Cornstarch 2 Teaspoon
  Water 1 Tablespoon
  Hot cooked couscous 1⁄2 Cup (8 tbs)
Directions

In a small saucepan combine green or sweet red pepper, onion, the 2 tablespoons water, and garlic.
Cook over medium high heat, covered, till vegetables are tender.
Stir in soft bread crumbs; set aside.
Meanwhile, cut veal into 6 equal pieces.
With a meat mallet, pound each piece to 1/8 inch thickness.
Lay one half slice ham over each piece of veal; top with some of the pepper mixture.
Fold in sides, then overlap ends, forming bundles.
Secure with wooden toothpicks.
Spray a large skillet with nonstick spray coating.
Preheat skillet over medium heat.
Brown veal rolls about 5 minutes, turning once.
Add chicken broth and tarragon to the skillet.
Cover; simmer 15 minutes or till veal is tender.
Remove veal rolls from skillet, reserving juices.
Discard toothpicks.
Strain juices; return to skillet.
Combine cornstarch and the 1 tablespoon water; add to liquid in skillet.
Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.
Spoon over veal rolls.
If desired, serve with couscous.

Recipe Summary

Course: 
Snack

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