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Parmesan Veal Roast

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Ingredients
  Packaged precooked rice 2 Cup (32 tbs)
  Butter/Margarine 1 Tablespoon
  Chopped cooked spinach 1 Cup (16 tbs), drained
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Eggs 2 , beaten
  Boned veal rump 5 Pound (1 Veal)
  Boiled ham slices 8 (1/8 Inch Thick)
  Bacon slices 4
Directions

About 4 hours before serving: Cook rice as label directs but increase butter to 3 tablespoons.
Stir in spinach, cheese and eggs.
Preheat oven to 350°F.
Slit veal rump lengthwise almost all the way through.
Open up halves flat; cover with slightly overlapping ham slices.
Spread with rice mixture; put veal back together; tie.
Lay in open roasting pan; top with bacon slices placed side by side.
Roast 2 1/2 hours or to 180°F.
on meat thermometer, basting several times with the drippings; lightly cover with foil if needed.
If desired, make gravy from drippings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Dish: 
Curry
Interest: 
Party, Healthy
Preparation Time: 
240 Minutes
Cook Time: 
20 Minutes
Ready In: 
260 Minutes
Servings: 
4

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4.1
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 954 Calories from Fat 285

% Daily Value*

Total Fat 32 g49.1%

Saturated Fat 11.3 g56.5%

Trans Fat 0 g

Cholesterol 639.6 mg213.2%

Sodium 866.8 mg36.1%

Total Carbohydrates 28 g9.4%

Dietary Fiber 0.57 g2.3%

Sugars 0.4 g

Protein 131 g262.2%

Vitamin A 31.5% Vitamin C 6.4%

Calcium 33.4% Iron 40.4%

*Based on a 2000 Calorie diet

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Parmesan Veal Roast Recipe