Veal Cutlet Birds
|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)|
|Poultry seasoning||1 Teaspoon|
|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 325Â° for 30 minutes