These veal rolls are paired with the earthy taste of mushrooms.

Ingredients

• 1 cup white mushrooms, sliced
• 1 cup crimini mushrooms, sliced
• 1 Tbs olive oil
• 1 Tbs butter
• 4 tsp flour
• 1 cup dry, white wine
• 1 tsp lemon juice
• 1 small white onion
• 1 celery stalk
• 1 small red bell pepper
• 2 garlic cloves, minced
• 2 ounces bread crumbs
• 2 eggs
• 6 boneless veal cutlets

Directions

1. In a large skillet heat the 1 Tbs olive oil over medium heat.
2. Finely dice the onion, celery, and bell pepper.
3. Add the onion, celery, bell pepper, and garlic to the the skillet. Cook until softened, about 3-5 minutes.
4. Remove the onion-celery mixture to a bowl and set aside.
5. Add the butter to the skillet and melt over medium heat.
6. Add the white and crimini mushrooms to the skillet. Cook until just softened.
7. Add the flour to the mushrooms and stir. Cook over medium heat for 1 minute.
8. Add the wine and lemon juice to the skillet and stir. Cook for 2 minutes, stirring frequently.
9. Add the bread crumbs to the onion-celery mixture and stir.
10. Lightly beat the eggs and mix into the crumb-onion-celery mixture.
11. Spread the crumb-onion-celery mixture equally on each veal cutlet.
12. Roll each cutlet and secure with a toothpick.
13. Place the cutlets seam side down in a baking dish.
14. Cover with the mushroom sauce.
15. Cover the baking dish and bake at 350F for 45 minutes.
16. Serve the veal roll with the mushroom sauce.

Note: If necessary pound the veal cutlets so that they are very thin. If you cannot find veal cutlets you can use chicken or turkey breast cutlets.
If you do not drink wine substitute chicken broth for the wine.