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.
- Remove veal rolls to 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.
|Nutritional Guidelines (per serving)|
|Total Fat||30 g|
|Saturated Fat||14 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||2 g|