1/3 cup light sour cream
3 tbsp chopped fresh parsley
2 tbsp dill pickle juice
1 tbsp German-style mustard or Dijon mustard
1 tsp cornstarch
4 pieces veal scaloppini (about 1 lb/450 g)
1/4 tsp each salt and pepper
4 slices (75 g) Canadian Swiss cheese
2 dill pickles, quartered lengthwise
2 tbsp all-purpose flour
1 tbsp each vegetable oil and butter
1 onion, finely chopped
3/4 cup chicken broth
In small bowl, whisk together sour cream, parsley, pickle juice, mustard and cornstarch; set aside.
Between waxed paper or plastic wrap, pound veal to tenderize. On work surface, sprinkle veal with pinch each of the salt and pepper. Cover with cheese, leaving about 1/4-inch (5 mm) border. Place 2 pickle quarters on each piece and roll up, making sure no cheese is visible outside. Sprinkle with remaining salt and pepper; roll in flour to lightly coat.
In skillet, heat oil and butter over medium heat; fry veal rolls, turning often, until browned and just a hint of pink remains in centre of meat, about 8 minutes. Transfer to warm platter; keep warm.
Add onion to pan; saute scraping up brown bits, until softened and light golden, about 5 minutes. Stir in broth and bring to boil; reduce heat and simmer, stirring often, for 3 minutes.
Stir sour cream mixture into pan and simmer, stirring, for 2 minutes. Spoon over veal.
Makes 4 servings.