Veal With Dumplings: Date Added: 21 Nov 2009
Listed in: Veal

2 lb veal cutlet -- 1-inch
1 pieces
1 flour
4 tablespoon butter
1 salt and pepper
1 cup water
1 large onion -- sliced
2 tablespoon butter
1 can cream of chicken soup
1 3/4 cup water
1 dumplings
2 cup flour
4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon poultry seasoning
1 tablespoon poppy seeds
1/4 cup salad oil
1 cup milk
3 tablespoon melted butter
3/4 cup bread crumbs
1 sauce
1 cup sour cream
1 cup cream of chicken soup

Veal:

Roll veal in flour and brown quickly in butter. Add salt, pepper and water; simmer 30 minutes. Meanwhile, in another pan, slowly cook onion in butter. Pour the veal intoa 9" x 13" casserole; arrange onion on top. In the veal skillet, bring the soup and water to a boil and pour over veal.

Dumplings:

Preheat oven to 375 degrees. Mix together first 5 dumpling ingredients. Stir in oil and milk. Mix melted butter and breadcrumbs, roll tablespoons of batter into thebreadcrumb mixture and place on top of veal. Bake 20 minutes.
Combine and heat the sauce ingredients. Pass the sauce separately to be poured over dumplings and veal.
Yield: 8 servings

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