SAUTEED STUFFED VEAL BIRDS
Provided by Mimi Sheraton
Categories dinner, sauces and gravies, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Cut scaloppines in half diagonally so you have 12 pieces.
- To prepare filling, toss together all ingredients except 3 tablespoons olive oil, wine, butter and lemon juice.
- Place generous teaspoonful of stuffing on wide end of each scaloppine and roll tightly, securing with toothpick or kitchen thread.
- Heat 3 tablespoons oil and 3 tablespoons butter in 10-inch frying pan and when bubbling subsides, brown veal birds on all sides slowly. Add 1 cup wine and 1/2 cup stock. Cover and simmer for 20 minutes; check to see if more moisture is needed in pan, in which case add water or stock.
- Remove veal to heated platter. Skim fat from pan juices. Add remaining butter and about 1 tablespoon lemon juice to pan and bring to boil over high heat, stirring in coagulated meat juices. Pour over veal and serve with steamed rice.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 25 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 9 grams, Sodium 523 milligrams, Sugar 1 gram, TransFat 0 grams
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Genzana Vehapi
[email protected]This recipe is a disaster.
William Malok Madong (Macharthon)
[email protected]Avoid this recipe at all costs.
khathutshelo florence
[email protected]This is the worst recipe I've ever tried.
Mariam Amr
[email protected]I would not recommend this recipe to anyone.
Kishan gaming bd
[email protected]This recipe is a waste of time and money. The veal birds were not worth the effort.
Mehedy Hasan
[email protected]I followed the recipe exactly and my veal birds turned out dry and tough. I'm not sure what I did wrong.
Azhan Amir
[email protected]This recipe is way too complicated. There are too many steps and it takes too long to make.
Nour Mhmoud
[email protected]The filling for these veal birds is really bland. I had to add a lot of extra seasoning to make it taste good.
kenneth munyer
[email protected]I've tried this recipe a few times now and I can never seem to get the veal birds to cook evenly. They always end up overcooked on the outside and undercooked on the inside.
iMUSA
[email protected]I made this dish for my husband's birthday and he loved it. He said it was the best veal he's ever had.
Frankenstein _716
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the veal birds turned out great.
Bups Daps
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion.
zakir alam
[email protected]I'm not a huge fan of veal, but I really enjoyed this dish. The filling was really flavorful and the veal was cooked perfectly.
Sonu Bhandari
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The veal birds are so delicious and flavorful.
Bahiru Dufera
[email protected]I made this dish for a party and it was a huge success. Everyone loved it!
Nana Aishat
[email protected]This is a really elegant dish that's perfect for a special occasion. I served it with roasted potatoes and asparagus.
Manik Tripura
[email protected]I love the flavor combination of the veal, prosciutto, and spinach in this dish. It's a great way to use up leftover veal.
Robert Rivera
[email protected]I've made this dish several times now and it always turns out great. The veal is always tender and juicy, and the filling is delicious.
Evans Manso
[email protected]These stuffed veal birds were a hit with my family! The filling was savory and flavorful, and the veal was cooked perfectly. I will definitely be making this dish again.