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Stuffed Veal Rolls Recipe
|Boneless veal||1 1⁄4 Pound, cut 1/4 inch thick (Cut From The Leg)|
|Garlic||1 Clove (5 gm)|
|Packed parsley sprigs||1⁄4 Cup (4 tbs)|
|Tarragon leaves||1⁄4 Teaspoon|
|Dry basil leaves||1⁄4 Teaspoon|
|Thyme leaves||1⁄4 Teaspoon|
|Dry rosemary||1⁄4 Teaspoon|
|Green pepper||1⁄2 Small, seeded|
|Regular strength chicken broth||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Bay leaf||1⁄2 Small|
Serving size: Complete recipe
Calories 1906 Calories from Fat 959
% Daily Value*
Total Fat 109 g167%
Saturated Fat 46.7 g233.4%
Trans Fat 0 g
Cholesterol 782.4 mg
Sodium 1835.9 mg76.5%
Total Carbohydrates 20 g6.6%
Dietary Fiber 3.9 g15.6%
Sugars 4.9 g
Protein 191 g382.6%
Vitamin A 55% Vitamin C 108.9%
Calcium 13.1% Iron 18.9%
*Based on a 2000 Calorie diet
Place meat between 2 sheets of plastic wrap, allowing several inches between pieces.
Pound meat gently but firmly with a flat-surfaced mallet until meat is about 1/16 inch thick.
Following natural division of meat as much as possible, cut into rectangles about 4 by 6 inches.
(Some pieces may be slightly smaller because of the original shape of the meat.) Without separating slices, cut bacon crosswise in 4 sections.
(Use bacon directly from refrigerator; if it stands at room temperature it becomes too soft to process.) Using metal blade, process bacon with 3 long bursts or until finely chopped; set aside.
Process garlic until chopped.
Add the 1/4 cup parsley, tarragon, basil, thyme, and rosemary; process until parsley is finely chopped.
Distribute bacon over parsley mixture and process with 1 long burst.
Place about 1 tablespoon of this mixture on each pounded piece of veal and spread to within 1/2 inch of edges.
Fold 1/3 of narrow side over onto filling, then fold other side over onto first side.
Secure the 3 open edges with wooden picks.
Melt butter in a wide frying pan over medium heat.
Add meat and brown evenly on all sides, turning as needed.
Process the 3 sprigs parsley until finely chopped.
Cut onion and green pepper in chunks; add to parsley and process with on-off bursts until finely chopped.
Add to meat and cook over medium heat for 2 minutes.
Add broth, wine, thyme, pepper, and bay leaf.
Bring to a boil, then reduce heat, cover, and simmer very gently for about 25 minutes or until meat is fork tender.
Place veal on a serving platter, remove picks, and keep meat warm.
Remove bay leaf from cooking liquid.
Blend cornstarch and water.
Bring cooking liquid to a boil, add cornstarch mixture, and stir until sauce is thickened (about 30 seconds).
Pour hot sauce over meat and serve.