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Veal Birds

Heart.Foods's picture
Ingredients
  Finely chopped celery 1⁄3 Cup (5.33 tbs)
  Chopped unsalted walnuts 1⁄4 Cup (4 tbs)
  Thinly sliced veal cutlet 1 1⁄2 Pound, well trimmed
  Flour 1⁄4 Cup (4 tbs)
  Pepper 1⁄2 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Low sodium corn oil margarine 1 Tablespoon
  Low sodium beef bouillon 1 Cup (16 tbs)
  Sliced fresh mushrooms 1⁄3 Cup (5.33 tbs)
Directions

1. Mix celery and walnuts and place 2 tablespoons on each veal cutlet. Roll each cutlet up like a jelly roll and secure with toothpicks.
2. Mix flour and seasonings and coat rolls with seasoned flour.
3. Brown veal lightly on all sides in margarine.
4. Add bouillon. Cover and simmer until tender, about 45 minutes. Turn meat occasionally. Add water if needed.
5. Add mushrooms and heat through.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Veal

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