Sauteed Stuffed Veal Birds

• 6 veal scaloppines (1 to 1 1/2 pounds), pounded thin by butcher
• 6 tablespoons breadcrumbs
• 1/4 cup finely minced parsley
• 3 cloves finely minced garlic
• Salt and pepper
• 6 tablespoons olive oil
• 3 thin slices mozzarella cheese, finely diced
• 3 tablespoons Parmesan cheese
• 6 slices prosciutto, finely minced
• 1 to 1 1/2 cups white wine
• 1/2 to 3/4 cup veal or chicken stock
• 5 tablespoons butter
• Lemon juice, to taste
• 2 cups cooked rice

1. Cut scaloppines in half diagonally so you have 12 pieces.
2. To prepare filling, toss together all ingredients except 3 tablespoons olive oil, wine, butter and lemon juice.
3. Place generous teaspoonful of stuffing on wide end of each scaloppine and roll tightly, securing with toothpick or kitchen thread.
4. Heat 3 tablespoons oil and 3 tablespoons butter in 10-inch frying pan and when bubbling subsides, brown veal birds on all sides slowly.
5. Add 1 cup wine and 1/2 cup stock.
6. Cover and simmer for 20 minutes; check to see if more moisture is needed in pan, in which case add water or stock.
7. Remove veal to heated platter.
8. Skim fat from pan juices.
9. Add remaining butter and about 1 tablespoon lemon juice to pan and bring to boil over high heat, stirring in coagulated meat juices.
10. Pour over veal and serve with steamed rice.

veal scaloppines, breadcrumbs, parsley, garlic, salt, olive oil, thin slices mozzarella cheese, parmesan cheese, white wine, veal, butter, lemon juice, rice

Taken from cooking.nytimes.com/recipes/6504 (may not work)