Veal Birds

My sister mentioned that she made this recently. And that our Mom used to make them. I did not remember ever having these. I think when it comes to veal recipes that my Mom would make it all stopped when she made that Stuffed Veal Pocket. It was so so so amazing. I had to have been in either 7th or 8th grade but I still remember how very good it was.

Anyway, Lenore gave me the recipe and I tried it. This was quite good. I should have cooked them a minute or two less than I did. But they were delicious. And easy to make! If veal was not so pricey this could be frequently made weeknight 30-minute meal.

The recipe -

Ingredients-

6 tbsp butter

1 cup finely chopped onion

1 tsp salt

1/8 tsp pepper

1/4 tsp dried dill weed

12 thin veal scallops (1 1/2lb)

3 cup soft bread crumbs

2 Tbsp flour

3/4 cup beef bouillon, undiluted

Method-

Melt 4 Tbsp butter in a skillet and cook onion thru dill, 2 minutes. Mix the onions with the bread crumbs. Place 2 Tbsp of stuffing on each veal slice; roll up and secure w/ wooden pick. Then roll in flour. 

Heat remaining butter in skillet and brown birds on all sides. 

Add bouillon and simmer covered 30-35  20-25 minutes. 

Remove picks and spoon pan juices over birds.

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