Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Stuffing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ lbs veal cutlets, trimmed
- 1½ cups Celery Stuffing
- 2 tbsp butter
- 1 tbsp oil
- salt
- freshly ground pepper
- 1½ cups chicken broth
- ½ cup heavy cream
Directions
Preheat the oven to 350°F.
Pound the veal with a meat mallet or the edge of a saucer until ½ inch thick.
Cut into 4 x 6-inch pieces.
Spread some stuffing down the middle of each piece and roll lengthwise.
Tie securely with string.
Melt the butter and oil in a pan and brown the veal birds on all sides, a few at a time.
Transfer to a casserole, sprinkle with salt and pepper, and pour the chicken broth over them.
Cover and cook in the oven 45 minutes.
Stir in the cream and cook, uncovered, for 20 – 30 minutes more.
Category:Cathy's Recipes
Category:Veal cutlets Recipes
Category:Stuffing Recipes
Category:Chicken broth Recipes
Category:Heavy cream Recipes