The Veal Bird recipe (right) is one of the most revered recipe from my Grandmother in Cincinnati, reviled only by her Gnocchi recipe. I find it difficult to decide which I love more. The recipe itself needs no improvement but for family members who have never prepared this wonderful dish, I have added a pictorial review of the Veal Bird process. My brother, Mike, uses pork in this recipe but there is simply nothing sweeter and more satisfying than veal.
The recipe recommends serving Veal Birds with polenta. You can use the DM recipe BUT I now use INSTANT polenta since I can make a serving for two. Bring 1 CUP OF WATER with ¼ TEASPOON SALT to a boil. Slowing ADD ¼ CUP of instant polenta. Whisk as you add to prevent clumping. My favorite brand is Colvita which I order on Amazon (CLICK HERE TO ORDER).
CHOP PARSLEY TO EQUAL ¼ CUP
SELECT LEAN CENTER CUT BACON
CHOP BACON WITH GARLIC
COMBINE CHOPPED BACON, PARSLEY, GARLIC & ROSEMARY
(you can combine in a small food processor)
TRIM & CUT VEAL CUTLET INTO SERVING PIECE
(To save time, purchase veal scallopini)
POUND SERVING PIECE WITH MEAT MALLET TO ENLARGE AND TENDERIZE
SPREAD FILLING ON EACH PORTION
ROLL & SKEWER WITH A TOOTHPICK
BROWN "BIRDS" IN OLIVE OIL
ADD TOMATO SAUCE TO
BROWNED "BIRDS" & SIMMER