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Stuffed Veal Cutlets

Veal cutlets are thinned and stuffed with a savory bacon and bread crumb mixture. Serve these cutlets with angel hair pasta or rice and a salad for a delicious weekend meal.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes



In a large skillet over medium heat, melt butter. Saute the onion, celery, and green pepper until tender; stir in bread cubes, crumbled bacon, wine, 1/4 teaspoon salt, 1/8 teaspoon pepper, and the poultry seasoning. Place about one-sixth of vegetable mixture in center of each veal cutlet; fold edges over and secure with a wooden pick. Clean the skillet, add olive oil, and heat over medium heat. Dredge veal rolls in flour. Add the veal rolls to the hot skillet and cook, turning, until browned on all sides. Add the chicken broth; cover and cook over low heat 30 minutes. Remove the veal rolls to a platter and keep warm.

Combine cornstarch and 1/4 cup cold water, stirring until smooth and well 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 the sauce over veal.

Serves 6

Calories per serving: 541
Fat per serving: 31.0

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