Veal Birds Recipe

Name: Veal Birds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 1/2 lb. veal cutlets, sliced thin; season with salt and pepper; 1/2 tsp. garlic powder (optional); 2/3 c. finely chopped celery; 2/3 c. finely grated carrots; 2 Tbsp. snipped parsley; 1/2 tsp. crushed rosemary; 1 c. chopped onions; 1 1/2 c. beef bouillon; paprika

Servings: persons

1 1/2 lb. veal cutlets, sliced thin
season with salt and pepper
1/2 tsp. garlic powder (optional)
2/3 c. finely chopped celery
2/3 c. finely grated carrots
2 Tbsp. snipped parsley
1/2 tsp. crushed rosemary
1 c. chopped onions
1 1/2 c. beef bouillon
paprika

1
Heat oven to 425u00b0.
2
Cut veal into 6 even slices.
3
Season veal with salt, pepper and garlic.
4
Combine celery, carrots, parsley, rosemary and 1/2 cup chopped onions.
5
Spoon 1/6 of vegetables on each veal slice.
6
Roll and fasten with toothpicks.
7
Season to taste with paprika (if desired).
8
Place remaining onions in pan with meat.
9
Bake at 425u00b0 for 1/2 hour or until golden brown.
10
Lower temperature to 350u00b0 and bake another 45 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 1/2 lb. veal cutlets, sliced thin, season with salt and pepper, 1/2 tsp. garlic powder (optional), 2/3 c. finely chopped celery, and more.

Yes, 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.

Veal Birds

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