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Tropical Veal Birds

21st.Century.Chef's picture
  Veal steak 1 1⁄2 Pound (750 Grams)
  Minced veal 6 Ounce (185 Grams)
  Onion 1 Small
  Breadcrumbs 1⁄2 Cup (8 tbs)
  Egg 1 , beaten
  Rosemary 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm)
  Seasoned flour 1⁄2 Cup (8 tbs)
  Butter 3 Tablespoon
  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.

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