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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council