Marsala Veal Birds
|Thinly sliced onion||2 Cup (32 tbs)|
|Minced celery||1⁄4 Cup (4 tbs)|
|Garlic/1 teaspoon garlic powder||4 Clove (20 gm)|
|Thinly sliced mushrooms||2 Cup (32 tbs)|
|Cooked long grain white rice||1 Cup (16 tbs)|
|Hopped parsley||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||4 Teaspoon|
|Veal cutlets||24 Ounce|
|Dry marsala wine||1 Cup (16 tbs)|
|Canned chicken broth||1⁄2 Cup (8 tbs)|
In 12-inch nonstick skillet heat 1 tablespoon plus 1 teaspoon margarine over medium heat until bubbly and hot; add onions, celery, and garlic and saute for 2 minutes [do not brown).
Add mushrooms, salt, and pepper and continue cooking until most of liquid has evaporated, about 5 minutes.
Transfer mixture to bowl; add rice, 2 tablespoons parsley, and the cheese and stir to combine.
Mound an equal amount of rice mixture onto each cutlet (about 3 heaping tablespoons) and roll veal to enclose filling, folding in edges; secure each with a toothpick.
In same skillet heat remaining 1 tablespoon plus 1 teaspoon margarine over medium heat until bubbly and hot; add veal birds and cook, turning occasionally, until browned on all sides.
Remove veal birds to a warmed serving platter; remove and discard toothpicks and keep "birds" warm.
In same skillet combine wine and broth; cook over high heat, stirring occasionally and scraping particles from sides and bottom of pan, until sauce is slightly thickened.
Pour over veal birds, garnish with remaining 2 tablespoons parsley, and serve immediately.