Veal Birds

When we were kids, our mother would make rolled veal “birds” with prunes and dried apricots inside. This is a more traditional version, but equally delicious.

– Katie Wetzel Murphy, AVV owner and ambassador, and creator of this recipe

1 1/2 cups finely chopped onion, divided
1/2 cup finely chopped mushrooms
4 tablespoons unsalted butter
1 cup fine bread crumbs
1 teaspoon dried basil, crumbled
6 1/4 inch thick veal cutlets
3 tablespoons AVV Olive Oil, divided
1/2 cup chicken stock
1/2 cup tomato puree
2 tablespoons paprika
1 cup sour cream
Cooked noodles

Melt the butter in a skillet over moderate heat and sauté 1/2 cup of onion and the mushrooms until onion is golden. Add bread crumbs, basil and salt and pepper to taste. Let cool. Pound veal thin between two sheets of plastic wrap. Spread filling on each cutlet. Fold in long sides and roll up from short side. Secure with kitchen string or toothpicks. Heat 1 tablespoon of olive oil in skillet and brown the veal birds on all sides, about 3 minutes per side. Remove from pan and set aside.

Heat the remaining oil in the skillet. Sauté the rest of the onion until golden, then stir in the stock and tomato puree. Add the veal birds, cover and simmer on low heat for 15 to 20 minutes or until the veal is tender. Remove veal birds to a platter. Whisk sour cream and paprika into the sauce, season with salt and pepper, and cook until hot. Pour sauce over birds and serve with the noodles.

Serves 4 to 6