Veal Birds Recipe
Ingredients
| Celery | 1/3 Cup (16 tbs), finley chopped | |
| 1/4 cup finely chopped unsalted walnuts | ||
| 1 1/2 pounds thinly sliced veal cutlets, well trimmed | ||
| Flour | 1/4 Cup (16 tbs) | |
| Pepper | 1/2 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| 1 tablespoon low-sodium corn oil margarine | ||
| 1 cup low-sodium beef bouillon | ||
| Mushrooms | 1/3 Cup (16 tbs), sliced | |
Directions
1. Mix celery and walnuts and place 2 tablespoons on each veal cutlet. Roll each cutlet up like a jelly roll and secure with toothpicks.
2. Mix flour and seasonings and coat rolls with seasoned flour.
3. Brown veal lightly on all sides in margarine.
4. Add bouillon. Cover and simmer until tender, about 45 minutes. Turn meat occasionally. Add water if needed.
5. Add mushrooms and heat through.
2. Mix flour and seasonings and coat rolls with seasoned flour.
3. Brown veal lightly on all sides in margarine.
4. Add bouillon. Cover and simmer until tender, about 45 minutes. Turn meat occasionally. Add water if needed.
5. Add mushrooms and heat through.
Chef
