Ingredients:
| 1 |
pound |
veal cutlets, sliced thin, cut 3 inch pieces |
| 3 |
cloves |
garlic chopped |
| 2 |
tablespoons |
tomato juice |
| 2 |
tablespoons |
fresh parsley, minced |
| 2 |
large |
eggs, beaten |
| 1 1/2 |
cups |
plain bread crumbs |
| 2 |
cups |
plain bread crumbs (pan browned*) |
| 4 |
tablespoons |
butter |
| 1 |
teaspoon |
salt/pepper |
| 1 |
small |
onion, minced |
| 1/2 |
cup |
extra virgin olive oil |
| 1 |
large |
onion, quartered |
|
Preparation:
*Pan brown bread crumbs - melt 4 Tbsp. butter in a large skillet, add 2 cups of bread crumbs, stir over moderate heat untill brown.
Stuffing:
Mix 2 cups pan browned bread crumbs with garlic, salt, pepper, parsley, minced onion and tomato juice.
Place veal pieces flat; put a tablespoon of bread stuffing on center and roll. Use skewers; alternating, veal and onion until filled. Then place skewer in beaten egg and roll in bread crumbs. Saute in olive oil until cooked on both sides. |
