Clam
Stuffed Veal Pockets
INGREDIENTS
4 bacon slices
1 small onion
4 thin veal cutlets
1 8oz can minced clams
1/4 cup packaged dried bread crumbs
Dash instant minced garlic (opt)
1/4 teaspoon salt
1/2 cup canned condensed beef consommé
2 tablespoon lemon juice
DIRECTIONS
Cut bacon into 1/2 in slices.
In medium skillet sauté until almost crisp, then add onion
and sauté until golden.
Meanwhile, w/ wooden mallet or edge of saucer, pound veal until
1/4 in thick.
Drain clams, saving 4 teaspoon juice.
Add clams w/ saved juice, bread crumbs, garlic and salt to bacon
onion mix.
Mix well.
1/2 of each cutlet, spoon about 1/4 cup of stuffing mix.
Fold other half of cutlet over stuffing, making a pocket.
Secure with toothpicks.
Rinse cutlet, wipe dry and sprinkle w/ salt.
Over medium heat in skillet, sauté veal pockets 1 min
on ea side, add undiluted consommé and lemon juice.
Simmer uncovered 4 min or till fork tender.
Serve hot, pouring sauce over cutlets.
Serves 4.
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