Veal Birds Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Veal steak8 Ounce, cut thin as for scaloppini
 Poultry seasoning1⁄2 Teaspoon
 Cooked enriched rice1⁄2 Cup (8 tbs)
 Dehydrated onion flakes2 Teaspoon, reconstituted in 2 tablespoons water
 Green pepper1 Medium, chopped
 Tomato1 Medium, chopped
 Parsley1 Teaspoon
 Oregano1⁄4 Teaspoon
 Garlic powder1 Dash

Nutrition Facts

Serving size: Complete recipe

Calories 517 Calories from Fat 148

% Daily Value*

Total Fat 16 g25.4%

Saturated Fat 6.6 g33.1%

Trans Fat 0 g

Cholesterol 186 mg

Sodium 204.7 mg8.5%

Total Carbohydrates 42 g14.1%

Dietary Fiber 6.3 g25.1%

Sugars 10.9 g

Protein 50 g99%

Vitamin A 43.1% Vitamin C 252.3%

Calcium 13.9% Iron 25.7%

*Based on a 2000 Calorie diet

Directions

In saucepan cover veal with water and poach gently until veal softens and loses its pink raw color.
Drain, wash quickly and dry.
Sprinkle poultry seasoning on rice, and add onion flakes.
Spread rice mixture over the veal, roll up, and fasten with toothpicks or string.
Transfer to small casserole or saucepan with remaining ingredients.
Bake at 350° F. or cook over medium heat for 30 minutes.
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