Veal Breast Roll with Parsley, Pepper and Mushroom Filling Recipe
Cook Time: 120 Minutes
Phase: Phase 2
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
- 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.
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