1/4 c. chopped onion
1/4 c. chopped celery
2 tbsp. chopped green pepper
1/4 c. butter, melted
3 c. bread cubes
4 slices bacon, cooked and crumbled
2 tbsp. dry white wine
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. poultry seasoning
6 veal cutlets (about 1 1/2 lbs.)
1/3 c. all-purpose flour
1/4 c. vegetable oil
1 1/2 c. water
1 tsp. beef-flavored bouillon granules
2 tbsp. cornstarch
1/4 c. water
1/4 tsp. salt
1/8 tsp. pepper
Fresh parsley sprigs

Saute first 3 ingredients in butter until tender; stir in bread cubes and next 5 ingredients. Place about 1/6 of vegetable mixture in center of each veal cutlet; fold edges over, and secure with a wooden pick.

Dredge veal in flour, and brown on all sides in hot oil in a heavy skillet. Add 1 1/2 cups water and bouillon granules; cover and cook over low heat 30 minutes. Remove veal, keeping warm.

Combine cornstarch and 1/4 cup water, stirring until blended. Stir into drippings in skillet; cook over medium heat until thickened and bubbly. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon over veal; garnish with parsley. Yield: 6 servings.