Stuffed Veal Breast Recipe
Are you looking for an enticing Stuffed Veal Breast recipe? This Stuffed Veal Breast is a perfect Main Dish. In my opinion, if one is a chef, one ought to have a personal recipe of Stuffed Veal Breast, just like I do.
Ingredients
2 1/2 pounds boneless breast of veal
Salt Freshly ground pepper
1 large onion, chopped
2 tablespoons Chicken Stock
1/2 pound fresh spinach, washed and stems removed
3/4 cup low-fat ricotta cheese
1/4 cup grated Jarlsberg or Parmesan cheese
2 garlic cloves, minced
1 teaspoon snipped fresh or 1/2 teaspoon dried thyme leaves
1 1/2 teaspoons snipped fresh or 3/4 teaspoon dried basil leaves
1/2 teaspoon snipped fresh or 1/4 teaspoon dried oregano leaves
2 tablespoons snipped parsley
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry white wine or Chicken Stock
Directions
Trim excess fat from meat.
Sprinkle meat lightly on both sides with salt and pepper.
Simmer onion in stock just until tender (about 5 minutes).
Place spinach with water clinging to leaves in a large saucepan; cook covered over medium heat just until wilted (about 3 minutes).
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.
Roast in a 325 degree F oven about 1 1/2 hours, or until tender.
Remove roast to a serving platter.
Cover lightly with aluminum foil.
Let stand 15 minutes before carving.
Sprinkle meat lightly on both sides with salt and pepper.
Simmer onion in stock just until tender (about 5 minutes).
Place spinach with water clinging to leaves in a large saucepan; cook covered over medium heat just until wilted (about 3 minutes).
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.
Roast in a 325 degree F oven about 1 1/2 hours, or until tender.
Remove roast to a serving platter.
Cover lightly with aluminum foil.
Let stand 15 minutes before carving.
