|Nutritional Guidelines (per serving)|
|Servings: 8 rolls (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 14g||71%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Veal cutlets are filled with a bread stuffing and served with a sour cream mushroom sauce. Veal is a tender meat, so these rolls are lightly browned to keep that tenderness alive. They make excellent hors-d'oeuvres or a fantastic side to the main course.
- 1/2 cup celery (diced)
- 1/4 cup onion (chopped)
- 1/2 cup butter
- 2 cups bread (soft cubes)
- 3/4 teaspoon salt (divided)
- 1/8 teaspoon sage
- 1 dash pepper
- 1 tablespoon parsley (chopped)
- 1/4 cup milk
- 32 oz veal (8 boneless cutlets, 4 to 5 ounces each)
- 1/3 cup flour
- 1/4 cup water
- 1/4 cup white wine (dry)
- 1/2 cup sour cream
- 1 can mushrooms (4 ounces, sliced and drained)
Sauté celery and onion in 1/4 cup butter until onion is tender.
Stir in bread cubes, 1/4 teaspoon salt, sage, pepper, parsley, and milk; toss lightly.
Divide dressing evenly between cutlets, placing some dressing in center of each cutlet.
Roll meat around dressing and fasten with wooden picks.
Roll veal rolls in flour to coat, saving leftover flour. In a large deep skillet or Dutch oven, brown veal rolls in remaining 1/4 cup butter.
Add water and wine; cover tightly and simmer until tender, about 45 minutes.
Put veal rolls on serving platter and keep warm.
Blend together leftover flour and sour cream; stir into drippings.
Add mushrooms and remaining 1/2 teaspoon salt.
Cook, stirring constantly until the sauce is thickened.