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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Raymyah Pryor
[email protected]This recipe is a bit time-consuming, but it's definitely worth it. The stuffed veal birds are so tender and flavorful, and the sauce is amazing.
Kyosiimire shakira
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends. It's a great dish for a special occasion.
Kris Scott
[email protected]This recipe was a bit challenging, but it was worth the effort. The stuffed veal birds were delicious and the sauce was amazing.
Yosuf Alizadah
[email protected]I'm not a big fan of veal, but these stuffed veal birds were surprisingly good. The stuffing was flavorful and the veal was tender and juicy.
Mhdie Kh
[email protected]This recipe is a keeper! The stuffed veal birds were cooked perfectly, and the sauce was rich and flavorful. I will definitely be making this dish again.
esteban Arellano
[email protected]I've never made stuffed veal birds before, but this recipe made it seem easy. The results were impressive, and I'm sure I'll be making this dish again soon.
qiyam Uddin
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The stuffed veal birds are so tender and flavorful, and the sauce is to die for.
md kuddus munsi
[email protected]I love the versatility of this recipe. You can use different types of stuffing, and you can even change the type of meat you use. I've made it with chicken and pork, and it's always delicious.
Bukenya Avix
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. It's a great dish to serve for company or for a special occasion.
NWOKORO CHIKAODI ANDREW
[email protected]I'm a beginner cook, and I was able to make this recipe without any problems. The instructions were clear and easy to follow, and the results were amazing.
Mohammad Awal
[email protected]This recipe is a bit complicated, but it's definitely doable for home cooks. Just be sure to read the instructions carefully and give yourself plenty of time.
Tim Tyree
[email protected]I made this recipe for a special occasion dinner, and it was a huge success. Everyone raved about the veal birds, and I felt like a master chef.
Shah Wazir
[email protected]This dish was a lot of work, but it was worth it. The stuffed veal birds were beautiful and impressive, and they tasted even better than they looked.
Khalida Nazar
[email protected]I'm not a huge fan of veal, but these stuffed veal birds were surprisingly delicious. The stuffing was the perfect balance of savory and sweet, and the veal was cooked to perfection.
Ionu≈£ Indigo
[email protected]This recipe was a hit with my family! The veal birds were tender and juicy, and the stuffing was flavorful and aromatic. I will definitely be making this dish again.