Veal Birds

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Serve with either a Riesling or perhaps a Provence Rosé d'Anjou, which has an aromatic quality that the artichokes won't overwhelm.
8 servings (serving size: 2 veal rolls and 1/4 cup plus 2 tablespoons sauce)


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1/2 cup finely chopped onion
Vegetable cooking spray
4 (1-ounce) slices white bread, cut into 1/2-inch cubes
1/4 cup plus 2 tablespoons Riesling or other slightly sweet white wine, divided
2 tablespoons skim milk
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/8 teaspoon salt
1/2 teaspoon coarsely ground pepper
8 (2-ounce) slices veal scaloppine, cut in half crosswise
1/4 cup all-purpose flour
2 tablespoons reduced-calorie margarine
1 tablespoon fresh lemon juice
1 (10 1/2-ounce) can low-salt chicken broth
2 cups quartered fresh mushrooms
1 (14-ounce) can artichoke hearts, drained and quartered
2 tablespoons cornstarch
2 tablespoons water
Thin lemon slices (optional)


Sauté onion in a skillet coated with cooking spray over medium-high heat 3 minutes or until tender. Add bread cubes, 2 tablespoons wine, milk, and next 5 ingredients, and stir well. Spoon 1 heaping tablespoon bread mixture onto each piece of veal. Roll up jelly-roll fashion, beginning at narrow end, and secure with wooden picks. Place the flour in a shallow bowl. Dredge the veal rolls in flour, turning to coat; shake off the excess flour.

Melt margarine in a large nonstick skillet coated with cooking spray over medium heat. Add veal rolls, and cook for 3 minutes or until lightly browned, turning frequently. Remove from skillet, and set aside. Wipe drippings from skillet with a paper towel.

Add the lemon juice, broth, and remaining 1/4 cup wine to skillet; bring to a boil. Return veal rolls to skillet; top with mushrooms. Cover, reduce heat, and simmer 10 minutes or until veal is tender. Remove veal rolls from skillet; discard wooden picks. Cover and keep warm.

Add the quartered artichoke hearts to the skillet. Combine cornstarch and water; stir well, and add to the skillet. Bring to a boil; cook 1 minute or until sauce is thickened and bubbly, stirring constantly. Pour sauce over the veal rolls, and garnish with lemon slices, if desired.

Created date

June 2004

Nutritional Information

Calories 184
Caloriesfromfat 26 %
Fat 5.3 g
Satfat 1.2 g
Monofat 1.8 g
Polyfat 1.1 g
Protein 17 g
Carbohydrate 16.8 g
Fiber 1.1 g
Cholesterol 51 mg
Iron 1.7 mg
Sodium 287 mg
Calcium 39 mg