Tropical Veal Birds
|Veal steak||1 1⁄2 Pound (750 Grams)|
|Minced veal||6 Ounce (185 Grams)|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Freshly ground pepper||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Seasoned flour||1⁄2 Cup (8 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Thick yogurt/Kora||1 Tablespoon (Plain One)|
Pound veal steak.
Cut into pieces 5-10 cm (2-4 in).
Mix minced veal with onion, breadcrumbs, beaten egg, rosemary, salt, and freshly ground black pepper to make stuffing.
Rub veal steaks with clove of garlic.
Place 1 tablespoon of stuffing on each piece of veal, roll and fasten with a toothpick.
Cover with seasoned flour and brown in hot butter in frying pan.
Add chicken stock, cover and simmer for 1 hour.
Remove veal to a serving plate and keep hot.
Stir cream and yoghurt or Kora into pan juices.
Add a little water if too much of the pan juices have evaporated.
Cover veal with sauce and serve with slices of lemon.