Veal Birds (Six portions)
These Veal Birds are a classic, comforting dish, perfect for a satisfying weeknight meal. Tender veal strips are wrapped around a savory filling of bacon and breadcrumbs, then simmered in a flavorful broth. The result is a rich, savory, and tender dish with a delightful texture contrast. Serve with mashed potatoes or rice for a complete and delicious meal.
Ingredients
- 1 1/2 lb Veal steak
- 4 slices Bacon
- 1 tablespoon Butter
- 1/2 cup Fresh bread crumbs
- 1/2 teaspoon Salt
- 1/4 teaspoon Paprika
- 2 tablespoons Milk
- 2 tablespoons Fat (vegetable oil or butter)
- 1 1/2 cups Water (For cooking and gravy)
- 2 tablespoons Flour (For gravy)
- 1 tablespoon Butter (For seasoning)
Instructions
- 1Cut the veal steak into strips, approximately 4 inches by 2.5 inches. Set aside.
- 2Put the veal trimmings (if any) and 4 slices of bacon through a food chopper or finely chop them. Cook the chopped meat in 1 tablespoon of butter for 3 minutes. Add the fresh bread crumbs, 1/2 teaspoon salt, 1/4 teaspoon paprika, and 2 tablespoons milk. Mix well.
- 3Spread the filling mixture on the strips of veal. Roll up each strip and tie securely with white kitchen twine. Roll the veal birds in flour. Heat 2 tablespoons of fat (vegetable oil or butter) in a frying pan and sauté the veal birds until browned a little on both sides.
- 4Place the browned veal birds in a casserole or small covered pan. Season each bird with salt and a small piece of butter. Pour 1 1/2 cups of water into the pan. Cook in a moderate oven at 350°F (175°C) for 1 hour, or a little less.
- 5To make gravy, add 4 tablespoons of water to 2 tablespoons of flour, mixing carefully. Gradually pour this mixture into the stock in which the meat has been cooked. Bring to a boil, stirring constantly, until thickened.