Veal Cutlet Birds Recipe
Summary
Ingredients
| Veal cutlets | 1 1⁄2 Pound | |
| Chopped onion | 1⁄2 Cup (8 tbs) | |
| Chopped celery | 1⁄2 Cup (8 tbs) | |
| Chopped green pepper | 1⁄4 Cup (4 tbs) | |
| Butter/Margarine | 1⁄2 Cup (8 tbs) | |
| Bread cubes | 6 Cup (96 tbs) | |
| White wine | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Poultry seasoning | 1 Teaspoon | |
| Bacon slices | 8 | |
| Water | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 490 Calories from Fat 273
% Daily Value*
Total Fat 31 g48.3%
Saturated Fat 13.2 g65.9%
Trans Fat 0 g
Cholesterol 56 mg18.7%
Sodium 932.4 mg38.8%
Total Carbohydrates 37 g12.4%
Dietary Fiber 3.6 g14.6%
Sugars 4.6 g
Protein 14 g28.4%
Vitamin A 10.7% Vitamin C 7.4%
Calcium 9.1% Iron 8.7%
*Based on a 2000 Calorie diet
Directions
Place cutlets on waxed paper, and flatten to 1/8-inch thickness with a meat mallet or rolling pin.
Slice cutlets in half; set aside.
Saute onion, celery, and green pepper in butter.
Combine vegetables, bread cubes, and next 4 ingredients.
Place 1 heaping tablespoon stuffing on each half of cutlet.
Roll up each piece jellyroll fashion; wrap with bacon, and secure with wooden picks.
Place seam side down in a 13- x 9- x 2-inch baking pan; add water.
Cover and bake at 325° for 30 minutes
Chef
