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Tropical Veal Birds Recipe
|Veal steak||1 1⁄2 Pound (750 Grams)|
|Minced veal||6 Ounce (185 Grams)|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Freshly ground pepper||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Seasoned flour||1⁄2 Cup (8 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Thick yogurt/Kora||1 Tablespoon (Plain One)|
Serving size: Complete recipe
Calories 2489 Calories from Fat 974
% Daily Value*
Total Fat 108 g166.3%
Saturated Fat 53.9 g269.7%
Trans Fat 0 g
Cholesterol 1023 mg
Sodium 2465.3 mg102.7%
Total Carbohydrates 173 g57.6%
Dietary Fiber 4.9 g19.7%
Sugars 52.2 g
Protein 192 g383.9%
Vitamin A 32.8% Vitamin C 19.6%
Calcium 52.6% Iron 72.4%
*Based on a 2000 Calorie diet
Cut into pieces 5-10 cm (2-4 in).
Mix minced veal with onion, breadcrumbs, beaten egg, rosemary, salt, and freshly ground black pepper to make stuffing.
Rub veal steaks with clove of garlic.
Place 1 tablespoon of stuffing on each piece of veal, roll and fasten with a toothpick.
Cover with seasoned flour and brown in hot butter in frying pan.
Add chicken stock, cover and simmer for 1 hour.
Remove veal to a serving plate and keep hot.
Stir cream and yoghurt or Kora into pan juices.
Add a little water if too much of the pan juices have evaporated.
Cover veal with sauce and serve with slices of lemon.