Stuffed Veal

Advocate staff photo by PATRICK DENNISInstead of the traditional ham, consider serving Stuffed Veal for New Year's Day.MAGS OUT / INTERNET OUT/ONLINE OUT/NO SALES/TV OUT/FOREIGN OUT/ LOUISIANA BUSINESS INC OUT/GREATER BATON ROUGE BUSINESS REPORT OUT/225 OUT/10/12 OUT/IN REGISTER OUT/LBI CUSTOM PUBLICATIONS OUT/
Advocate staff photo by PATRICK DENNISInstead of the traditional ham, consider serving Stuffed Veal for New Year's Day.MAGS OUT / INTERNET OUT/ONLINE OUT/NO SALES/TV OUT/FOREIGN OUT/ LOUISIANA BUSINESS INC OUT/GREATER BATON ROUGE BUSINESS REPORT OUT/225 OUT/10/12 OUT/IN REGISTER OUT/LBI CUSTOM PUBLICATIONS OUT/

Julie Kay

ADVOCATE-TESTED RECIPE

Stuffed Veal

Serves 4 to 6. Recipe is by Julie Kay.

1 to 1½ lbs. veal cutlets

1½ cups Italian bread crumbs

1 green bell pepper, chopped

2 garlic cloves, chopped

1 small onion, chopped

3 tbls. butter, melted

½ cup vegetable broth

2 cups Light Smart traditional Prego Italian sauce, divided

1. Mix together bread crumbs, bell pepper, garlic, onion, butter and vegetable broth.

2. Lay veal slices on wax paper and spoon bread crumb mixture in the middle of veal slice.

3. Roll up in jellyroll fashion and secure with toothpick.

4. Pour 1½ cups Italian sauce over all and cook on Low for 6 hours.

5. Pour remaining sauce on stuffed veal and continue cooking for another 1 to 2 hours.

6. Serve with pasta of choice.

Note: You most likely will have extra stuffing, which is perfect for cooking with pork chops or chicken the next day. The stuffing can either be used to stuff the meat or to add to the top or sides of the meat.