Mexican Veal Kiev Recipe
Ingredients
| Neufchatel cheese package | 1/2 | |
| Cilantro | 1 Tablespoon, minced | |
| Veal cutlets | 1 1/2 Pound | |
| Chili powder | 3/4 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Ground cumin | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Whole green chiles | 2 Can (10oz), sliced | |
| Egg substitute | 3 Tablespoon, frozen | |
| Skim milk | 1 1/2 Teaspoon | |
| Breadcrumbs | 1/4 Cup (16 tbs) | |
| 1 1/2 teaspoons reduced-calorie margarine | ||
| Vegetable oil | 1 1/2 Teaspoon | |
| Vegetable cooking spray | ||
Directions
Cut cheese into 8 equal portions; sprinkle with minced cilantro.
Cover and freeze 30 minutes or until firm.
Trim fat from cutlets; cut cutlets into 8 equal portions.
Place cutlets between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
Combine chili powder and next 3 ingredients; stir well.
Sprinkle evenly on both sides of each cutlet.
Divide green chile strips into 8 equal portions; wrap chile strips around each portion of cheese.
Place 1 cheese portion in center of each cutlet.
Roll up cutlets, jellyroll fashion, starting at short side; tuck ends under, and secure with wooden picks.
Combine egg substitute and milk in a shallow dish; dip veal rolls in egg mixture, and dredge in breadcrumbs.
Heat margarine and oil in a large nonstick skillet over medium heat until margarine melts.
Add veal rolls; cook 3 minutes on each side or until browned.
Remove from skillet, and place in an 11- x 7- x 2-inch baking dish coated with cooking spray.
Bake at 375° for 25 minutes.
Remove wooden picks.
Garnish with fresh cilantro sprigs, if desired.
Cover and freeze 30 minutes or until firm.
Trim fat from cutlets; cut cutlets into 8 equal portions.
Place cutlets between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
Combine chili powder and next 3 ingredients; stir well.
Sprinkle evenly on both sides of each cutlet.
Divide green chile strips into 8 equal portions; wrap chile strips around each portion of cheese.
Place 1 cheese portion in center of each cutlet.
Roll up cutlets, jellyroll fashion, starting at short side; tuck ends under, and secure with wooden picks.
Combine egg substitute and milk in a shallow dish; dip veal rolls in egg mixture, and dredge in breadcrumbs.
Heat margarine and oil in a large nonstick skillet over medium heat until margarine melts.
Add veal rolls; cook 3 minutes on each side or until browned.
Remove from skillet, and place in an 11- x 7- x 2-inch baking dish coated with cooking spray.
Bake at 375° for 25 minutes.
Remove wooden picks.
Garnish with fresh cilantro sprigs, if desired.
Chef
