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Stuffed Veal Breast

Ingredients
  Boneless veal breasts 2 1⁄2 Pound
  Salt To Taste
  Freshly ground pepper To Taste
  Onion 1 Large, chopped
  Chicken stock 2 Tablespoon
  Fresh spinach 1⁄2 Pound, washed and stems removed
  Low fat ricotta cheese 3⁄4 Cup (12 tbs)
  Grated jarlsberg cheese/Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Snipped thyme leaves/1/2 teaspoon dried thyme leaves 1 Teaspoon (Fresh)
  Snipped fresh basil/3/4 teaspoon dried basil leaves 1 1⁄2 Teaspoon
  Snipped oregano/1/4 teaspoon dried oregano leaves 1⁄2 Teaspoon (Fresh)
  Snipped parsley 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dry white wine/Chicken stock 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Roasted
Interest: 
Everyday

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