Sauteed Stuffed Veal Birds
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6veal scaloppines (1 to 1½ pounds), pounded thin by butcher
- 6tablespoons breadcrumbs
- ¼cup finely minced parsley
- 3cloves finely minced garlic
- Salt and pepper
- 6tablespoons olive oil
- 3thin slices mozzarella cheese, finely diced
- 3tablespoons Parmesan cheese
- 6slices prosciutto, finely minced
- 1 to 1½cups white wine
- ½ to ¾cup veal or chicken stock
- 5tablespoons butter
- Lemon juice, to taste
- 2cups cooked rice
Nutritional analysis per serving (8 servings)
388 calories; 24 grams fat; 9 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 17 grams protein; 498 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut scaloppines in half diagonally so you have 12 pieces.
- Step 2
To prepare filling, toss together all ingredients except 3 tablespoons olive oil, wine, butter and lemon juice.
- Step 3
Place generous teaspoonful of stuffing on wide end of each scaloppine and roll tightly, securing with toothpick or kitchen thread.
- Step 4
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 ½ 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.
- Step 5
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.
Private Notes
Comments
This marvelous recipe deserves to be revived. You don’t need a butcher to flatten your veal for you, anymore! Just waxed paper and a mallet (I’ve seen it done expertly with an empty wine bottle). The key here is to balance the quite salty stuffing (consider adding fresh herbs, such as sage and thyme) with the acids (lemon, wine) in the sauce. In practice, I favor more lemon. Each “bird” makes an attractive plump package on the plate. Guests will thank you.
I know this is a very late comment, but I've been searching for a veal birds recipe I made (using flank steak) probably 4 years ago and can't find it. An integral part of that filling was julienned scallions. So it's reminiscent of Negimaki. I agree: Revive this thing! Don't let this artistry disappear into a fog.
This marvelous recipe deserves to be revived. You don’t need a butcher to flatten your veal for you, anymore! Just waxed paper and a mallet (I’ve seen it done expertly with an empty wine bottle). The key here is to balance the quite salty stuffing (consider adding fresh herbs, such as sage and thyme) with the acids (lemon, wine) in the sauce. In practice, I favor more lemon. Each “bird” makes an attractive plump package on the plate. Guests will thank you.
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