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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

CHICKEN - Savory Roulades (substitute Veal) Recipe

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This recipe for CHICKEN - Savory Roulades (substitute Veal) is from Carolyn's Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boned chicken "scaloppine"
6 T butter or oil
1 medium onion, diced
2 T chopped celery
1 3/4 cups coarse bread crumbs
1/8 tsp nutmeg
1/2 cup chopped fresh parsley
1/2 tsp grated lemon rind
1 egg, beaten
8 large stuffed olives, rinsed
salt, pepper, paprika
1/4 cup sherry or Chablis
Directions:
Directions:
Boning leg and thigh: buy large leg and thigh parts in one piece. Starting at the top, peel skin from thigh like a back. At the back of leg, pull hard to strip. Place leg and thigh on cutting board, thin side up. Slit leg meat down to the bone. Cut meat all around with small, sharp knife until 1 inch from the joint, then slit meat down to thigh bone, cut from bone. Meat should be in one piece. If a hole occurs, salt edges lightly, overlap before pounding.

Place meat flat on sheet of waxed paper, cover with second sheet and pound flat. Use as you would veal.

 

 

 

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