Recipe - Golden Crispy Veal Birds

4 Green onions
One half pound Veal for scaloppine; cut in
4 thin slices
One half teaspoon Dried dill weed
4 ounce Swiss cheese; cut in 4 thin
slices
4 Pickled Jalapeno chiles; cut
in very thin strips
One fourth teaspoon Crushed dried leaf thyme
2 teaspoon Finely minced fresh ginger
1 teaspoon Light soy sauce
2 qt Vegetable oil for frying
1 Egg
1 One half teaspoon Allpurpose flour
1 One half teaspoon Cornstarch
1 pn Salt
1 pn Baking powder
2 teaspoon Caribe (crushed N. New
Mexico hot red chile)
2/3 cup Seasoned fine dry bread
crumbs

About 1 hour before serving, trim roots & any wilted tops from green
onions; 'butterfly' both ends by shredding lengthwise with a sharp knife.
Set aside. Pound each veal slice as thin as possible, being careful not to
tear meat. Sprinkle veal with dill, then place a slice of Swiss cheese on
each veal slice. Place jalapeno strips, then a green onion on each slice.
Evenly sprinkle with thyme, ginger & soy sauce. Tightly rool slices &
secure with toothpicks. Cover loosely & set aside 30 minutes at room
temperature. 15 minutes before serving, heat 4 inches of oil in deep heavy
pan to 375 degrees. Prepare batter: beat egg well, whisk in flour,
cornstarch, salt & baking powder. Dip each veal roll in batter, evenly
sprinkle with One half teaspoon caribe & roll in crumbs to coat completely. Cook
45 minutes until golden. Drain & serve. Makes 4.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.