Italian Veal Birds - cooking recipe

Ingredients

1 1/2 lb. veal or chicken, cut into thin, even slices
3/4 c. chicken or turkey ham, chopped or Provolone cheese, shredded or half of each
1 clove garlic, minced
2 Tbsp. chopped parsley
flour for dredging
3 Tbsp. butter
3 Tbsp. oil
1/4 c. dry white wine
2 c. chicken stock
1/2 c. finely chopped onion
1/2 c. finely chopped carrots
2 c. finely chopped celery
1/2 tsp. rosemary butter

Preparation

Chop the onion, carrots and celery in food processor.
Pound veal or chicken slices lightly until very thin.
Combine the ham, garlic, parsley and salt and pepper if needed.
Spoon a little of the mixture on top of the veal or chicken slices; roll and fasten with toothpicks.
Dredge in flour and brown on all sides in the butter and oil.
Add the wine and cook until it is almost completely reduced.
Add the chicken stock and simmer gently for 25 minutes.
Add the vegetables and rosemary and cook for 20 minutes longer.
Serve on top of rice.
Reduce what's left of the wine and chicken stock and serve on side.
Serves 6.