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Marsala Veal Birds

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Anonymous (not verified)
Ingredients
  Margarine 8 Teaspoon
  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)
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish

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