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Veal Birds

American.Kitchen's picture
Veal birds is a herbed veal cutlet recipe. Herbed and stuffed with breadcrumbs, the veal birds are shaped into rolls and floured to cooked in meat stock. Savory and filling, the veal birds are great with salads or grilled vegetables.
  Beef broth 1 1⁄2 Cup (24 tbs)
  Onion 1 Medium, chopped
  Butter 1⁄2 Cup (8 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Dried basil 1⁄2 Teaspoon
  Dried marjoram 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Veal cutlet slices 12 (Thin)
  Fine bread crumbs 2 Cup (32 tbs)
  Milk 2 Tablespoon
  Bay leaf 1
  Flour 1 Tablespoon
  Celery tops 4
  Parsley sprigs 4

Veal slices should be pounded as thin as for Veal Scallopini.
Melt half the butter, stir in onion, and cook several minutes.
Combine with bread crumbs and chopped parsley, salt, pepper, and the three herbs.
Add just enough milk to moisten the stuffing (it should not be wet).
Spread equal amounts of the stuffing on each slice of veal, making it into a small roll and attaching the end with a toothpick.
Dust the rolls lightly with flour.
Heat remaining half of the butter in a skillet.
Add veal birds and brown over a moderate heat.
Pour in meat stock, add bay leaf celery tops, and parsley.
Cover tightly and simmer slowly for 30 to 40 minutes or until meat is tender.

Recipe Summary

Main Dish

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Veal Birds Recipe