Veal Breast Roll with Parsley, Pepper and Mushroom Filling Recipe | @Atkins

Veal Breast Roll with Parsley, Pepper and Mushroom Filling Recipe


Atkins Veal Breast Roll with Parsley, Pepper and Mushroom Filling
2g
Net Carbs
Prep Time: 20 Minutes
Style:American
Cook Time: 120 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

41.1g

Protein

38.3g

Fat

0.9g

Fiber

529.1cal

Calories

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INGREDIENTS

  • 3 large Scallions or Spring Onions
  • 2 tablespoon Extra Virgin Olive Oil
  • 1 cup Mushroom Pieces and Stems
  • 1 small Sweet Red Peppers
  • 2 clove Garlic
  • 0 1/2 cup Parsley
  • 3 lb Veal Breast (Whole)
  • 0 2/3 cup Chicken Broth, Bouillon or Consomme
  • 0 1/2 tsp Salt
  • 0 1/4 tsp Black Pepper

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Cooking Tip

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