Veal Roll Ups Recipe
Ingredients
| 4 boneless veal cutlets (about 1pound) | ||
| Deviled ham | 1 4 1/2 Ounce | |
| Onion | 1 Tablespoon, chopped | |
| Package cream cheese | 1 3 Ounce | |
| Egg | 1 , beaten | |
| 1/2 cup fine dry bread crumbs | ||
| Butter/Margarine | 2 Tablespoon | |
| Water | 3/4 Cup (16 tbs) | |
| 1 envelope dry mushroom gravy mix 1/4 cup dry sherry | ||
Directions
With meat mallet, pound cutlets very thin.
Mix deviled ham with onion; spread on cutlets just to edge.
Slice cream cheese into 12 narrow strips; place 3 strips on each cutlet.
Roll cutlets jelly-roll style; fasten with wooden picks.
Dip rolls in beaten egg, then in crumbs.
Melt butter or margarine in skillet; add veal rolls and brown on all sides.
Arrange browned rolls in 10x6x1 1/2-inch baking dish; remove picks.
Pour water into skillet; add gravy mix and sherry.
Cook and stir till mixture is bubbly; pour over veal rolls.
Bake, covered, at 350° for 45 minutes or till tender.
Mix deviled ham with onion; spread on cutlets just to edge.
Slice cream cheese into 12 narrow strips; place 3 strips on each cutlet.
Roll cutlets jelly-roll style; fasten with wooden picks.
Dip rolls in beaten egg, then in crumbs.
Melt butter or margarine in skillet; add veal rolls and brown on all sides.
Arrange browned rolls in 10x6x1 1/2-inch baking dish; remove picks.
Pour water into skillet; add gravy mix and sherry.
Cook and stir till mixture is bubbly; pour over veal rolls.
Bake, covered, at 350° for 45 minutes or till tender.
Chef
