Veal Roll Ups
|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)|
|Water||3⁄4 Cup (12 tbs)|
|Dry mushroom gravy mix||1 Ounce (1 Envelope)|
|Dry sherry||1⁄4 Cup (4 tbs)|
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.