Veal Breast Roll with Parsley, Pepper and Mushroom Filling

DifficultyDifficult
Yield6 servings
Prep20 mins
Cook2 hrs

2.0g

Net Carbs

41.1g

Protein

38.3g

Fat

0.9g

Fiber

529

Calories

Veal Breast Roll with Parsley, Pepper and Mushroom Filling

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:

  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.

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