Nutritional Guidelines (per serving) | |
---|---|
483 | Calories |
30g | Fat |
14g | Carbs |
37g | Protein |
Nutrition Facts | |
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Servings: 8 rolls (8 servings) | |
Amount per serving | |
Calories | 483 |
% Daily Value* | |
Total Fat 30g | 38% |
Saturated Fat 14g | 71% |
Cholesterol 171mg | 57% |
Sodium 579mg | 25% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 2g | 6% |
Protein 37g | |
Calcium 99mg | 8% |
*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.
Ingredients
- 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)
Steps to Make It
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Sauté celery and onion in 1/4 cup butter until onion is tender.
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Stir in bread cubes, 1/4 teaspoon salt, sage, pepper, parsley, and milk; toss lightly.
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Divide dressing evenly between cutlets, placing some dressing in center of each cutlet.
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Roll meat around dressing and fasten with wooden picks.
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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.
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Add water and wine; cover tightly and simmer until tender, about 45 minutes.
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Put veal rolls on serving platter and keep warm.
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Blend together leftover flour and sour cream; stir into drippings.
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Add mushrooms and remaining 1/2 teaspoon salt.
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Cook, stirring constantly until the sauce is thickened.
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