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Veal Birds

chef.jackson's picture
Ingredients
  Thinly sliced veal cutlet 1 Pound
  Cooked rice 1 Cup (16 tbs)
  Butter/Margarine 2 Tablespoon
  Chopped parsley 2 Tablespoon
  Shortening 2 Tablespoon
  Chopped onion 2 Tablespoon
  Condensed tomato rice soup 10 3⁄4 Ounce (1 Can)
  Water 1⁄4 Cup (4 tbs)
  Oregano leaf 1⁄8 Teaspoon (If Desired)
Directions

GETTING READY
1) Pound the veal cutlets with a meat hammer and cut into 4 large or 8 small pieces.

MAKING
2) In a bowl, combine the rice, butter, and parsley together, mix thoroughly.
3) Spoon the mixture on each veal piece, then roll and secure with toothpicks or skewers.
4) In a skillet, brown the veal birds and onion in shortening, drain off the excess skillet drippings.
5) In a bowl, mix rest of the ingredients and pour over the veal rolls.
6) Cover and cook over a low heat for 45 minutes, occasionally spooning the sauce over the veal rolls.
7) Stir a little water into the sauce for a desired consistency before serving.

SERVING
8) Serve the Veal Birds, immediately on a serving platter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Veal
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
4

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