Recipe for Veal Birds


1 vegetable cooking spray
1/2 cup finely chopped onion
4 slice white bread (1-ounce slices, cut in; to 1-inch cubes)
2 tablespoon reisling or other slightly sweet wh; ite wine
2 tablespoon skim milk
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/8 teaspoon salt
1/2 teaspoon black pepper, coarsly ground
8 slice veal scalloppine (2 ounce slices, c; ut in half crosswise
1/4 cup all-purpose flour
2 tablespoon reduced calorie margarine
1 tablespoon fresh lemon juice
1 can low-salt chicken broth
1 (10 1/2 ounces)
1/4 cup reisling or other slightly sweet wh; ite wine)
2 cup mushrooms, quartered
1 can artichoke hearts (14 ounces, draine; d and quartered
2 tablespoon cornstarch
2 tablespoon water
1 thin lemon slices (optional)


Coat a skillet with vegetable cooking spray and saute the onion over medium-high heat for 3 minutes or until tender. Add the bread cubes 2 tablespoons of wine, milk, thyme, marjoram, basil, salt and pepper; stir well. Spoon 1 heaping tablespoon of the mixture onto each piece of veal. Beginning at the narrow end, roll up jelly-roll fashion and secure with wooden picks. Dredge the veal rolls in the flour, turning to coat evenly, and shake off the excess. Coat a large nonstick skillet with cooking spray and melt the margarine in it over medium heat. Add the veal rolls and cook, turning frequently, until lightly browned, about 3 minutes. Remove from the skillet and set aside. Wipe the drippings from the skillet with paper towels. Add the lemon juice, broth and 1/4 cup of wine to the skillet and bring to a boil. Return the veal rolls to the skillet and top with the mushrooms. Cover, reduce the heat, and simmer for 10 minutes or until the veal is tender. Remove the veal rolls from the skillet; remove and discard the wooden picks. Cover and keep warm. Add the quartered artichoke hearts to the skillet. Combine the cornstarch and water; stir well, and add to the skillet. Bring to a boil and cook, stirring constantly, for 1 minute or until the sauce is thickened and bubbly. Pour the sauce over the veal rolls, garnish with thin lemon slices, and serve. Makes 8 servings

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