West Bank Veal Birds Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8: Veal cutlets, cut thin
Salt and pepper,
1 tbsp: Worcestershire sauce,
8 tbsp: Rice Dressing, see #53
Flour,
1/4 tsp: Oregano,
1 tbsp: Onion soup mix,
Directions:
Pound cutlets with mallet until thin, being careful not to split meat.
Season with salt and pepper. Lay squares of veal on a flat surface;
put a spoonful of dressing in center of each one. Roll up squares and
secure with toothpicks. Roll in flour and brown in hot fat.
Add 1/2 c. cold water and cover tightly so that steam will not
escape. Cook 1 1/2 hrs. until brown.
Make gravy by adding Worcestershire sauce, onion soup mix, and
oregano.
Source from luhu.jp
Season with salt and pepper. Lay squares of veal on a flat surface;
put a spoonful of dressing in center of each one. Roll up squares and
secure with toothpicks. Roll in flour and brown in hot fat.
Add 1/2 c. cold water and cover tightly so that steam will not
escape. Cook 1 1/2 hrs. until brown.
Make gravy by adding Worcestershire sauce, onion soup mix, and
oregano.
Source from luhu.jp