Roast Breast Of Veal Recipe

Summary

Preparation Time50 MinCooking Time2 Hr 15 Min
Ready In3 Hr 5 MinDifficulty LevelMedium
Health IndexAverageServings6
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Veal breast3 3⁄4 Pound
 Salt2 Teaspoon
 Freshly ground black pepper To Taste
 Cooked spinach1 Cup (16 tbs), drained
 Fresh mushrooms1⁄4 Cup (4 tbs), chopped
 Garlic salt1⁄4 Teaspoon
 Dried onion flakes1 Teaspoon
 Monosodium glutamate1⁄2 Teaspoon
 Fresh mushrooms1⁄2 Pound, sliced
 Tomato juice1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 613 Calories from Fat 380

% Daily Value*

Total Fat 42 g64.8%

Saturated Fat 16.8 g83.8%

Trans Fat 0 g

Cholesterol 201.3 mg67.1%

Sodium 1068.1 mg44.5%

Total Carbohydrates 4 g1.4%

Dietary Fiber 1.3 g5.1%

Sugars 1.8 g

Protein 52 g103.9%

Vitamin A 58.1% Vitamin C 22.7%

Calcium 5.6% Iron 14.9%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat the oven to 325°F.
2) Line a baking pan with aluminum foil.
3) Cut a pocket in each veal breast.
4) Season the inside of the pockets with 1teaspoon of salt and ½ teaspoon of pepper.

MAKING
5) In a bowl, mix together spinach, mushrooms, garlic salt, onion flakes, monosodium glutamate, and pepper.
6) Make the layer of mushrooms and spinach mixture into the pockets.
7) Secure the stuffing with the help of skewers or stich it.
8) Arrange the breast on the rack and place the rack on baking pan.
9) Pour ¼ cup of tomato juice over the breast.
10) Season with the remaining salt and pepper.

FINALIZING
11) Cover the pan with a foil and roast in the oven for 1 3/4 hours.
12) Remove the foil, baste with the remaining tomato juice and return to the oven.
13) Bake for ½ hour more or until meat is tender.

SERVING
14) If stitched, remove the stiches.
15) Slice the breast diagonally in slant so the stuffing layers are seen.
16) Serve hot on the bed of wilted spinach, by place 2 halves of breasts one on top of other, if desired.
17) The gravy left in the baking pan can be served as sauce.
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