|Onion||1⁄4 Cup (4 tbs), finley diced|
|Plain dried bread crumbs||1 1⁄2 Tablespoon (1 Tablespoon Plus 1 1/2 Teaspoons)|
|Imitation bacon bits||1 Teaspoon, crushed|
|Veal cutlets||12 Ounce (2 Cutlets Of 6 Ounce Each)|
|Prepared brown mustard||2 Teaspoon|
|Dill pickle||1 Medium, cut lengthwise into quarters|
|Chicken broth||3⁄4 Cup (12 tbs)|
|All-purpose flour||2 Teaspoon|
1 In a small nonstick skillet, add onion and cook over medium heat until translucent.
2 In a small bowl, add cooked onion with bread crumbs and bacon bits; set aside.
3 Pound veal to about 1/4-inch thickness, between 2 sheets of wax paper, using a meat mallet.
4 Remove the paper carefully and spread 1 teaspoon mustard on each cutlet.
5 Sprinkle each cutlet with half of the crumb mixture.
6 Place 2 pickle quarters at narrow end of each cutlet; roll to enclose the filling and secure with toothpicks.
7 In the same skillet, heat margerine until bubbly.
8 Add the veal rolls and brown on all the sides.
9 Lower the heat and pour in the broth.
10 Simmer for 15 minutes, until the veal is done.
11 Transfer the rolls to a serving platter using a slotted spoon.
12 In a small cup, measure 1 tablespoon of pan juices and dissolve flour in it.
13 Add the flour mixture to the juices in the skillet stirring constantly.
14 Cook for 1-2 minutes until the sauce is thick.
15 Pour the sauce over veal and serve.