Sauteed Stuffed Veal Birds Recipe

Name: Sauteed Stuffed Veal Birds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 veal scaloppines (1 to 1 1/2 pounds), pounded thin by butcher; 6 tablespoons breadcrumbs; 1/4 cup finely minced parsley; 3 cloves finely minced garlic; Salt and pepper; 6 tablespoons olive oil; 3 thin slices mozzarella cheese, finely diced; 3 tablespoons Parmesan cheese; 6 slices prosciutto, finely minced; 1 to 1 1/2 cups white wine; 1/2 to 3/4 cup veal or chicken stock; 5 tablespoons butter; Lemon juice, to taste; 2 cups cooked rice

Servings: persons

6 veal scaloppines (1 to 1 1/2 pounds), pounded thin by butcher
6 tablespoons breadcrumbs
1/4 cup finely minced parsley
3 cloves finely minced garlic
Salt and pepper
6 tablespoons olive oil
3 thin slices mozzarella cheese, finely diced
3 tablespoons Parmesan cheese
6 slices prosciutto, finely minced
1 to 1 1/2 cups white wine
1/2 to 3/4 cup veal or chicken stock
5 tablespoons butter
Lemon juice, to taste
2 cups cooked rice

1
Cut scaloppines in half diagonally so you have 12 pieces.
2
To prepare filling, toss together all ingredients except 3 tablespoons olive oil, wine, butter and lemon juice.
3
Place generous teaspoonful of stuffing on wide end of each scaloppine and roll tightly, securing with toothpick or kitchen thread.
4
Heat 3 tablespoons oil and 3 tablespoons butter in 10-inch frying pan and when bubbling subsides, brown veal birds on all sides slowly.
5
Add 1 cup wine and 1/2 cup stock.
6
Cover and simmer for 20 minutes; check to see if more moisture is needed in pan, in which case add water or stock.
7
Remove veal to heated platter.
8
Skim fat from pan juices.
9
Add remaining butter and about 1 tablespoon lemon juice to pan and bring to boil over high heat, stirring in coagulated meat juices.
10
Pour over veal and serve with steamed rice.

1034

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 veal scaloppines (1 to 1 1/2 pounds), pounded thin by butcher, 6 tablespoons breadcrumbs, 1/4 cup finely minced parsley, 3 cloves finely minced garlic, and more.

Yes, Sauteed Stuffed Veal Birds falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Stuffed Veal Birds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions