Veal Escallops with Fruited Wild Rice Stuffing

8 boned veal cutlets (4 oz each), pounded thin
flour
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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council