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Veal Cutlet Birds

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  Veal cutlets 1 1⁄2 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Bread cubes 6 Cup (96 tbs)
  White wine 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Poultry seasoning 1 Teaspoon
  Bacon slices 8
  Water 1⁄4 Cup (4 tbs)

Remove and discard any excess fat from cutlets.
Place cutlets on waxed paper, and flatten to 1/8-inch thickness with a meat mallet or rolling pin.
Slice cutlets in half; set aside.
Saute onion, celery, and green pepper in butter.
Combine vegetables, bread cubes, and next 4 ingredients.
Place 1 heaping tablespoon stuffing on each half of cutlet.
Roll up each piece jellyroll fashion; wrap with bacon, and secure with wooden picks.
Place seam side down in a 13- x 9- x 2-inch baking pan; add water.
Cover and bake at 325° for 30 minutes

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