|Veal escalope||8 Ounce (2 Pieces, Each Weighing 125 Gram)|
|Onion||1 Small, finely chopped|
|Button mushrooms||2 Ounce, finely chopped (50 Gram)|
|Bacon slices||2 , chopped|
|Finely chopped rosemary||1⁄2 Teaspoon|
|Juniper berries||6 , crushed|
|Lemon juice||1 Teaspoon|
|Fresh breadcrumbs||1⁄4 Cup (4 tbs)|
|Marsala||125 Milliliter (1/2 Cup)|
|Natural yogurt||3 Tablespoon|
|Chopped parsley||2 Teaspoon|
|Rosemary sprig||1 (To Garnish)|
1. Place the veal escalopes between 2 sheets of oiled waxed paper and, using a rolling pin, beat until they are very thin. Cut in half.
2. Mix together half of the onion, the mushrooms, bacon, rosemary, juniper berries, lemon juice and breadcrumbs. Season with salt and pepper and add sufficient milk to bind the mixture together.
3. Divide between the escalopes, roll up and tie securely with thin string or cotton.
4. Melt the butter in a small flameproof casserole, add the escalopes and fry for 3-4 minutes, until beginning to brown. Transfer to a plate. Add the remaining onion to the casserole and fry gently for 2-3 minutes, then stir in the Marsala or sherry.
5. Return the escalopes and any juices to the casserole, cover and cook in a preheated oven, 180°C/350°F, for about 1 hour, until tender.
6. Remove the escalopes from the casserole and discard the string or cotton. Arrange on a warmed serving plate.
7. Stir the yogurt into the sauce in the casserole and heat gently; do not boil. Pour over the escalopes and sprinkle with the parsley. Garnish with rosemary and serve with new potatoes, zucchini and carrots.