Instructions: Saute first 3 ingredients in butter until tender; stir in bread cubes and next 5 ingredients. Place about one-sixth of vegetable mixture in center of each veal cutlet; fold edgesover, 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.

Yield: 6 servings.

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