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Veal Cutlet Birds Recipe
|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)|
|Poultry seasoning||1 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
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
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 325Â° for 30 minutes