Veal Birds

Recipe from

Oxmoor House


1/2 pound bulk pork sausage
1 medium onion, chopped
2 cups herb-seasoned stuffing mix
1/4 cup chopped fresh celery leaves
1/4 cup chopped fresh parsley
1 cup plus 2 tablespoons water, divided
1 teaspoon salt
1/4 teaspoon pepper
8 (1/4-pound) veal cutlets
1/2 cup all-purpose flour
3 tablespoons butter or margarine, melted
1 medium onion, sliced
1/2 pound fresh mushrooms, sliced
Fresh celery leaves (optional)


Combine sausage and chopped onion in a medium skillet; cook over medium heat until browned, stirring to crumble meat. Drain. Combine sausage mixture, stuffing mix, chopped celery leaves, parsley, 2 tablespoons water, salt, and pepper; mix well. Set aside.

Flatten cutlets to 1/8-inch thickness, using a meat mallet or a rolling pin; place 1/4 cup stuffing mixture on each veal cutlet. Fold cutlet over stuffing mixture, and secure with wooden picks.

Dredge each veal bird in flour, and brown in butter in a large skillet. Add remaining water, sliced onion, and mushrooms; cover and simmer 45 minutes or until veal is tender. Transfer veal birds, onions, and mushrooms to a warm serving platter; garnish with celery leaves, if desired.