Veal Birds

Requires 1-2 Veal Scaloppini per person - red scaloppini is more flavourful and less expensive than the white

50 grams of ground pork per scaloppini bird

Stuffing

For 6-8 scaloppini use the following stuffing

• ground pork
• prepared mustard
• ketchup
• garlic powder
• Italian seasoning
• sage
• cayenne pepper

Mix all stuffing ingredients into ground pork.

On a piece of wax paper, spread a thin layer of flour. Layout 1 piece of scaloppini on flour. Spread a thin layer of Dijon mustard over meat. Add a large tablespoon of stuffing at one end. Roll the scaloppini completely ensuring that the outside is covered with flour. Secure with 1 or 2 toothpicks Repeat with each piece of scaloppini.

Add the cooking oil to a frying pan. Lightly brown the rolls of scaloppini on all sides. Place the browned rolls into a deep casserole dish.

Sauce

• onion - finely chopped
• can of beef broth
• flour

Cook the chopped onion in the pan using the remainder of the oil from the meat. (About 5 min.) Add 1 tablespoon of flour to onion, stir, slowly add all the beef broth to the onion, stirring constantly until mixture is slightly thickened.

Meal

Pour the thickened sauce over the veal rolls in the casserole dish. Cook at 375F for 1 hr. 20. min. When the veal is removed from the casserole, the juice may be poured over it to add moistness, or can be used as a gravy.