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Veal Birds

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


  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.