|Veal cutlets||1 1⁄2 Pound (6 Cutlets)|
|Peanut oil||1⁄2 Cup (8 tbs)|
|Onions||2 Large, chopped|
|Fresh bread crumbs||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Egg yolk||1 , beaten|
|Butter||1⁄4 Cup (4 tbs)|
|Stock||1 Cup (16 tbs)|
|Green hot pepper/5 dried italian pepper pods||1|
Pound the meat until flattened.
Heat oil in a small skillet and saute the chopped onion.
Add bread crumbs, parsley, salt, and pepper; stir to blend.
Remove from heat and stir in egg yolk.
Spread some of the mixture on each piece of meat.
Roll up the slices of meat and secure with string.
Melt 14 cup butter in a large skillet and brown the roulades.
Simmer covered over low heat or cook in a 375Â°F oven about 2 hours, or until tender; add onions, carrots, and pepper halfway through cooking.
Transfer meat and vegetables to a warm platter and keep hot.
Mix butter and cornstarch and put into skillet juices.
Stir constantly over medium heat until sauce is slightly thicker.
Pour sauce over roulades.
Serve with caribbean rice