Veal Stuffed with Cheese in Mushroom Sauce

Ingredients

• 1 pound veal cutlets
• 1 teaspoon vegetable oil
• 1/2 cup finely diced mushrooms
• 1/4 cup finely diced onions
• 1 teaspoon crushed garlic
• 1/3 cup shredded mozzarella cheese
• 1/4 cup beef stock
• Chopped fresh parsley

  Sauce Ingredients:

• 1 tablespoon margarine
• 1-1/2 cups sliced mushrooms
• 2 tablespoons all-purpose flour
• 1 cup beef stock
• 1 tablespoon sherry (optional)
• 2 tablespoons light sour cream

Directions

1. Preheat oven to 400 degrees F.
2. Pound veal until flat and divide into 4 serving pieces. In small non-stick skillet, heat oil; saute mushrooms, onions and garlic until softened, approximately 3 minutes. Remove from heat.
3. Divide vegetable mixture among cutlets. Sprinkle cheese over top. Roll up and secure with toothpick. Place in baking dish and add stock. Cover and bake for 8 to 10 minutes or just until veal is tender. Remove rolls to serving platter. Keep warm.
4. Sauce: In small non-stick skillet, melt margarine; saute mushrooms until softened and liquid is released. Add flour and cook, stirring, for 1 minute. Add stock, and sherry (if using); cook until thickened, approximately 2 minutes, stirring constantly. If too thick, add more stock. Remove from heat and stir in sour cream; pour over veal. Garnish with parsley.

Recipe Yield: Yield: 4 Servings

Source: The Best Diabetes Cookbook
Book Title: The Best Diabetes Cookbook