Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Green onions; chopped -steaks (about 1-3/4 pounds)
1/2 c Unsalted butter; melted 2 ts Dijon mustard
2 c Soft breadcrumbs 1/2 lb Thinly sliced cooked Smith-
2 cl Garlic; minced -field ham
1 c Fresh parsley; chopped 1 tb Unsalted butter; melted
1 ea Egg; beaten 1/2 c White wine
2 tb Chicken broth Onion butter
4 ea (1/2" thick) boneless veal

------------------------ONION BUTTER-----------------------------
1 c Purple shallots; chopped 1/2 c Unsalted butter; softened
1 c Red wine

Saute green onions in 1/2 cup butter in a large skillet until
tender. Remove from heat; add breadcrumbs and next 4 ingredients.
Stir well, and set aside.
Flatten veal steaks to 1/4-inch thickness, using a meat mallet or
rolling pin. Spread mustard evenly over veal; top each steak with a
ham slice. Pat 1/4 cup onion mixture evenly over ham slices; roll up
jelly- roll fashion, and secure with a wooden pick. Place veal
rolls, seam side down, on a rack in a shallow pan. Brush with 1
tablespoon melted butter. Bake at 325 degrees F for for 30 to 35
minutes or until tender. Remove veal from pan to serving platter;
remove toothpicks, and cut into 1/2-inch slices.
Add white wine to pan; bring to a boil, stirring to loosen pan
drippings. Pour over veal steaks; top with Onion Butter. Yield: 6
to 8 servings.

Onion Butter:
Combine purple shallots and wine in a saucepan; cook over medium
heat about 5 minutes or until wine evaporates. Cool. Combine
shallot mixture onto waxed paper, and shape into a log 2-inches in
diameter. Chill well. Cut into 1/2 slices to serve. Yield: 1/2 cup.

Fromn Jeanne Groves of Virginia in October, 1986 "Southern Living"
Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-30-95

Browse by categories