"So what are you making for dinner?"

 
My sister actually reminded me about this dish earlier this week. I couldn’t resist making it, though I did tweak the original recipe just a bit. 

Adding a pinch of Italian seasoning and a splash of white wine really wakes up the flavors, and I found that cutting the cooking time by 10 minutes keeps the meat from drying out. The veal comes out meltingly tender, and the stuffing is exactly right.

Ingredients-

6 tbsp butter

1/2 cup finely chopped onion

1/2 tsp salt

1/8 tsp pepper

1/4 tsp Italian Seasoning

6 thin veal cutlets 

1 cup soft bread crumbs

2 Tbsp flour

1/4 cup white wine

3/4 cup beef bouillon, undiluted

Method-

Start by melting 2 tablespoons of the butter in a skillet. 

Add the chopped onion and sauté for about 2 minutes until softened.

In a small bowl, toss the cooked onions with the bread crumbs, salt, pepper, and Italian seasoning to make your stuffing.

Lay out the veal cutlets and spoon about 2 tablespoons of stuffing onto each one. 

Roll them up tightly, secure each with a wooden toothpick, and roll them in flour.

Heat the remaining 4 tablespoons of butter in the skillet and brown the veal rolls on all sides.

Pour in the white wine and let it bubble and cook down for about 3 minutes.

Add the beef bouillon, cover the skillet, and let it all simmer gently for 10 to 15 minutes.

Remove the toothpicks before serving, and make sure to spoon those rich pan juices right over the top.