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Veal Roll Ups

Meat.Bible's picture
Ingredients
  Boneless veal cutlets 1 Pound (4 Cutlets)
  Canned deviled ham 4 1⁄2 Ounce (1 Can)
  Chopped onion 1 Tablespoon
  Cream cheese 3 Ounce (1 Package)
  Egg 1 , beaten
  Fine dry bread crumbs 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  Water 3⁄4 Cup (12 tbs)
  Dry mushroom gravy mix 1 Ounce (1 Envelope)
  Dry sherry 1⁄4 Cup (4 tbs)
Directions

With meat mallet, pound cutlets very thin.
Mix deviled ham with onion; spread on cutlets just to edge.
Slice cream cheese into 12 narrow strips; place 3 strips on each cutlet.
Roll cutlets jelly-roll style; fasten with wooden picks.
Dip rolls in beaten egg, then in crumbs.
Melt butter or margarine in skillet; add veal rolls and brown on all sides.
Arrange browned rolls in 10x6x1 1/2-inch baking dish; remove picks.
Pour water into skillet; add gravy mix and sherry.
Cook and stir till mixture is bubbly; pour over veal rolls.
Bake, covered, at 350° for 45 minutes or till tender.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Veal

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