Recipe - Rolled Veal Cutlets

One fourth cup Chopped onion
One fourth cup Chopped celery
2 tablespoon Chopped green pepper
One fourth cup Butter or margarine
Melted
3 cup Bread cubes
4 sl Bacon cooked and
Crumbled
2 tablespoon Dry white wine
One fourth teaspoon Salt
1/8 teaspoon Pepper
One half teaspoon Poultry seasoning
6 Veal cutlets
1/3 cup Allpurpose flour
One fourth cup Vegetable oil
1 One half cup Water
1 teaspoon Beef bouillon granules
2 tablespoon Cornstarch
One fourth cup Water
One fourth teaspoon Salt
1/8 teaspoon Pepper

Saute first 3 ingredients in butter until tender; stir in bread cubes and
next 5 ingredients. Place about onesixth of vegetable mixture in center of
each veal cutlet; fold edgesover, and secure with a wooden pick.Dredge veal
in flour, and brown on all sides in hot oil in a heavy skillet. Add 11/2
cups water and bouillon granules; cover and cook over low heat 30 minutes.
Remove veal, keeping warm.Combine cornstarch and One fourth cup water, stirring
until blended. Stir into drippings in skillet; cook over medium heat until
thickened and bubbly. Stir in One fourth teaspoon salt and 1/8 teaspoon pepper.
Spoon over veal. Yield: 6 servings.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini