Veal Cutlets with Fruited Stuffing

    6 boned veal cutlets (5 oz. each), pounded thin
    2 cups dry white wine

    Stuffing (combine in large bowl, set aside):
    3 1/2 cups cooked wild rice
    1 cup chopped Melissa's dried apricots
    4 tbsp Melissa's Flame seedless raisins
    1/4 cup butter, softened
    salt and pepper, to taste
    2 egg whites
    1/2 cup each: fresh breadcrumbs & chopped toasted nuts

    Mushroom Sauce (saute in large skillet; remove from skillet, set aside):
    1/2 lb shiitake mushrooms, cleaned and sliced
    1/2 minced shallots
    1/4 cup butter
    2 tsp minced fresh thyme
    salt and pepper, to taste

Spread 1/2 cup stuffing on each cutlet. Roll and tie with string; flour cutlets and brown in the mushroom sauce skillet. Add wine and mushroom sauce; cover and braise 15 minutes over low heat.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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