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Stuffed Veal Cutlets

2 pounds of Italian styled veal cutlets
1/2 teaspoon of crumbled dried rosemary
6 hard boiled eggs, sieved
1 tablespoon of minced onion
1/4 cup of minced fresh pineapple
1/4 teaspoon of ground cinnamon
1/4 cup of dry bread crumbs
1/4 cup of plain yogurt
1/2 cup of butter or margarine
1 cup of beef bouillon
1 cup of canned tomatoes

Pound the meat until very thin. Sprinkle meat with rosemary and let stand for 2 hours. Mix eggs with onion, pineapple, cinnamon, crumbs, and enough yogurt to make thick mixture. Pour some of the filling on each cutlet. Roll up the meat and skewer with toothpicks or fasten with a string. Brown veal in butter on both sides. Add the bouillon and tomatoes. Cover this and bake in preheated oven (300ºF.) for 2 hours. Thicken liquid, if desired. Makes 4 to 6 servings.
 

 

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