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Rice Stuffed Veal Rolls

10min.chef's picture
Ingredients
  Thinly sliced veal cutlet 1 Pound
  Cooked rice 1 Cup (16 tbs)
  Butter/Margarine 2 Tablespoon, softened
  Chopped parsley 2 Tablespoon
  Shortening 2 Tablespoon
  Chopped onion 2 Tablespoon
  Condensed tomato rice soup 10 3⁄4 Ounce (1 Can)
  Water 1⁄4 Cup (4 tbs)
  Oregano 1⁄8 Teaspoon
Directions

1. Place veal cutlet between two pieces of waxed paper. Pound as thin as possible with the flat side of a cleaver or the bottom of a heavy saucepan. Cut veal into 8 pieces.
2. Combine rice, butter and parsley. Place a small amount of the mixture on each piece of veal. Roll up and fasten with toothpicks.
3. Heat shortening in skillet over medium-high heat. Add veal rolls and brown well on all sides. Pour off drippings.
4. Combine remaining ingredients and pour over veal.
5. Cover with vac-control valve closed, and cook over low heat 45 minutes. Stir and baste occasionally.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Dish: 
Stuffing
Ingredient: 
Veal
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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