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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/2 pound bulk pork sausage |
1 medium onion, chopped |
2 cups herb-seasoned stuffing mix |
1/4 cup chopped fresh celery leaves |
1/4 cup chopped fresh parsley |
1 cup plus 2 tablespoons water, divided |
1 teaspoon salt |
1/4 teaspoon pepper |
8 (1/4-pound) veal cutlets |
1/2 cup all-purpose flour |
3 tablespoons butter or margarine, melted |
1 medium onion, sliced |
1/2 pound fresh mushrooms, sliced |
fresh celery leaves (optional) |
Directions:
1. Combine sausage and chopped onion in a medium skillet; cook over medium heat until browned, stirring to crumble meat. Drain. Combine sausage mixture, stuffing mix, chopped celery leaves, parsley, 2 tablespoons water, salt, and pepper; mix well. Set aside.
2. Flatten cutlets to 1/8-inch thickness, using a meat mallet or a rolling pin; place 1/4 cup stuffing mixture on each veal cutlet. Fold cutlet over stuffing mixture, and secure with wooden picks.
3. Dredge each veal bird in flour, and brown in butter in a large skillet. Add remaining water, sliced onion, and mushrooms; cover and simmer 45 minutes or until veal is tender. Transfer veal birds, onions, and mushrooms to a warm serving platter; garnish with celery leaves, if desired.
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