Stuffed Veal Breast Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Boneless veal breasts2 1⁄2 Pound
 Salt To Taste
 Freshly ground pepper To Taste
 Onion1 Large, chopped
 Chicken stock2 Tablespoon
 Fresh spinach1⁄2 Pound, washed and stems removed
 Low fat ricotta cheese3⁄4 Cup (12 tbs)
 Grated jarlsberg cheese/Grated parmesan cheese1⁄4 Cup (4 tbs)
 Garlic2 Clove (10 gm), minced
 Snipped thyme leaves/1/2 teaspoon dried thyme leaves1 Teaspoon (Fresh)
 Snipped fresh basil/3/4 teaspoon dried basil leaves1 1⁄2 Teaspoon
 Snipped oregano/1/4 teaspoon dried oregano leaves1⁄2 Teaspoon (Fresh)
 Snipped parsley2 Tablespoon
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Dry white wine/Chicken stock1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2953 Calories from Fat 1666

% Daily Value*

Total Fat 185 g284.9%

Saturated Fat 77.2 g385.8%

Trans Fat 0 g

Cholesterol 868.3 mg

Sodium 3654.6 mg152.3%

Total Carbohydrates 58 g19.5%

Dietary Fiber 12.7 g50.6%

Sugars 16.8 g

Protein 234 g467.2%

Vitamin A 503.7% Vitamin C 232.8%

Calcium 98.9% Iron 97.1%

*Based on a 2000 Calorie diet


1. Trim excess fat from meat. Sprinkle meat lightly on both sides with salt and pepper.
2. Simmer onion in stock just until tender (about 5 minutes).
3. Place spinach with water clinging to leaves in a large saucepan; cook covered over medium heat just until wilted (about 3 minutes).
4. Drain onion and spinach well in a strainer, pressing moisture out with a wooden spoon. Mix onion, spinach, cheeses, garlic, thyme, basil, oregano, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper. Spoon mixture on surface of meat; roll up and tie with string at intervals. Place meat in a roasting pan. Pour wine over roast. Cover.
5. Roast in a 325°F oven about 1 1/2 hours, or until tender.
6. Remove roast to a serving platter. Cover lightly with aluminum foil. Let stand 15 minutes before carving.