Veal Breast Roll with Parsley, Pepper and Mushroom Filling
2.0g
Net Carbs
41.1g
Protein
38.3g
Fat
0.9g
Fiber
529
Calories
Ingredients:
- 1 small Sweet Red Pepper
- 2/3 cup Chicken Broth, Bouillon or Consomme
- 3 pounds Veal Breast (Whole)
- 2 cloves Garlic
- 3 large Scallions or Spring Onions
- 1/2 cup Parsley
- 1/2 teaspoon Salt
- 2 tablespoons Extra Virgin Olive Oil
- 1 cup Mushroom Pieces and Stems
- 1/4 teaspoon Black Pepper
Directions:
- Heat half the oil in a Dutch oven (or large pot with cover) over medium heat. Add pepper, mushrooms, onions, and garlic (minced). Cook, stirring occasionally, 5 minutes until vegetables are softened. Transfer to a bowl; stir in parsley. Wipe out Dutch oven.
- Unroll veal breast. Spread filling over veal, leaving a 1/4-inch border. Roll up, jelly-roll style, from short end; tie with kitchen string. Sprinkle veal with salt and pepper.
- Heat remaining tablespoon of oil in Dutch oven over medium heat. Add veal roll and brown evenly. Pour off excess oil. Add chicken broth. Bring to a boil; reduce heat to low. Cover and simmer 1 1/2 to 1 3/4 hours or until veal is very tender.
- Transfer veal to a cutting board. Skim fat from cooking liquid; increase heat to high and reduce liquid to 3/4 cup. Carve veal into slices; serve with sauce.
