Veal birds

Ingredients for 4 servings:

• 4 veal escalopes
• 200 g bacon, streaky, diced
• 1 bunch of parsley
• 1 onion(s)
• salt and pepper
• ½ liter meat broth
• Clarified butter for frying
• Lemon juice or white wine to taste
• Sour cream for refining

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

stuffed veal escalopes

Pound the veal escalopes and sprinkle with salt and pepper. Finely chop the onion and parsley. Spread them on the veal escalopes along with the bacon cubes. Roll the veal escalopes together and tie with kitchen twine. Heat a little clarified butter in a roasting pan and brown the veal breast all over. Then add the meat broth and cook for about 25 minutes over medium heat. Finally, season to taste with white wine or lemon juice and, if desired, add a spoonful of sour cream.