Stuffed Veal Rolls
|Veal cutlet||1 1⁄4 Pound (6 Pieces)|
|White pepper||To Taste|
|Fine dry bread crumbs||3⁄4 Cup (12 tbs)|
|Parsley sprigs||2 , chopped|
|Grated lemon rind||1|
|Ground thyme||1⁄4 Teaspoon|
|Crumbled dried basil||1⁄4 Teaspoon|
|All purpose flour||1 Tablespoon|
|Seasoned salt||1 Teaspoon|
|Chicken bouillon||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
Season veal with salt and pepper.
Mix next 5 ingredients, 2 tablespoons melted butter, milk, and salt and pepper to taste.
Spread on veal pieces and roll up.
Secure with toothpicks or string.
Brown on all sides in remaining butter.
Remove meat rolls to shallow 1 1/2 -quart casserole.
Blend flour and seasoned salt into butter remaining in pan.
Add bouillon, lemon juice, and pepper to taste.
Bring to boil, stirring; pour over meat rolls.
Cover and bake in preheated moderate oven (350° F.) for about 45 minutes.
Makes 6 servings.