Veal Escallops with Fruited Wild Rice Stuffing

    8 boned veal cutlets (4 oz each), pounded thin
    2 tbsp

    Fruited Stuffing (Mix well; set aside):
    3 1/3 cups cooked wild rice
    1 cup chopped dried apricots
    4 tbsp raisins
    1/4 cup butter, softened
    salt and pepper, to taste
    2 egg whites
    1/2 cup fresh bread crumbs
    1/2 cup chopped nuts, toasted

    Mushroom Sauce:
    1/4 cup butter
    1/2 lb shiitake mushrooms, sliced
    1/2 cup minced shallots
    2 tsp minced fresh thyme
    salt and pepper, to taste
    2 cups dry white wine

Spread stuffing equally on each cutlet, roll and secure with string or large toothpicks; set aside. Sauce: In saucepan, melt butter and saute mushrooms and shallots 5 minutes. Season with thyme, salt and pepper. Stir in wine; set aside. Flour rolled cutlets. In large skillet, brown cutlets in 2 tbsp butter. Add mushroom sauce; cover and braise 15 minutes over low heat. To serve, remove string or toothpicks, slice and top with sauce.

8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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