Veal ‘Birds’

Name: Veal ‘Birds’
Yield: Serves 4
Ingredients: 4 slices of veal from the leg, 4 oz / 110 g each; 4 oz / 110 g minced veal; ½ tbsp finely chopped almonds; 1 tsp finely grated lemon zest; ¼ tsp sea salt; ¼ tsp freshly ground black pepper; 1 heaped tbsp fresh breadcrumbs; 1 egg, lightly beaten; 1 tbsp finely chopped parsley; ½ tbsp finely grated onion; 1 tbsp good dry white wine or vermouth; 1 oz / 30 g unsalted butter; ¼ tsp freshly grated nutmeg; ¼ tsp ground cloves; 3-4 parsley stalks; 1 tbsp water; 1 tbsp good dry white wine or vermouth

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This is an economical, easy-to-cook meat dish similar to those found in many European and Eastern European kitchens. Beef, lamb or pork could replace the veal.

Ingredients

4 slices of veal from the leg, 4 oz / 110 g each

Main course

Method

Roll the slices of veal between pieces of cling film to flatten them, or pound them if you have a very blunt, soft instrument. Mix all the other ingredients, except the butter, liquid and parsley stalks, together. Spread the mixture on the four veal slices, and roll up and tie with string. Heat the butter in a flameproof casserole or frying pan, and fry the rolls on all sides until just golden