Veal Cutlets Recipe

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• 1/4 cup Chopped onion
• 1/4 cup Chopped celery
• 2 tablespoons Chopped green pepper
• 1/4 cup Butter or margarine -- melted
• 3 cups Bread cubes
• 4 slices Bacon -- cooked and crumbled
• 2 tablespoons Dry white wine
• 1/4 teaspoon Salt
• 1/8 teaspoon Pepper
• 1/2 teaspoon Poultry seasoning
• 6 Veal cutlets
• 1/3 cup All-purpose flour
• 1/4 cup Vegetable oil
• 1 1/2 cups Water
• 1 teaspoon Beef bouillon granules
• 2 tablespoons cornstarch
• 1/4 cup water
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Saute first 3 ingredients in butter until tender; stir in bread cubes and next 5 ingredients. Place about one-sixth of vegetable mixture in center of each veal cutlet; fold edges over, and secure with a wooden pick. Dredge veal in flour, and brown on all sides in hot oil in a heavy skillet. Add 1-1/2 cups water and bouillon granules; cover and cook over low heat 30 minutes. Remove veal, keeping warm.
Combine cornstarch and 1/4 cup water, stirring until blended. Stir into drippings in skillet; cook over medium heat until thickened and bubbly. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon over veal.
Yield: 6 servings.
Recipe from Southern Living as posted to a cooking forum.
Serving Size : 6