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| Veal Roast Florentine Recipe |
Category: Ethnic / Italian
Rating:
N/A
Servings: 1
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Ingredients
4 lb boneless breast of veal
1/4 teaspoon pepper
2 teaspoon poultry seasoning
2 teaspoon basil
1 1/2 teaspoon garlic powder
20 oz frozen chopped spinach; drain
1 teaspoon salt
2 cup mozzarella cheese; shredded
1 red or yellow pepper; chopped
2 tablespoon olive oil
13 3/4 oz chicken broth
1/4 cup white wine; dry, or water
3 tablespoon cornstarch
Cooking Directions:
DIRECTIONS -- SEASON OUTSID OF MEAT WITH PEPPER,1/2 T EA POULTRY SEASONIN, BASIL AND GARLIC POWDER;TURN MEAT OVER. COMBINE SPINACH, SALT, CHEESE, AND RED PEPPER WITH REMAINEING 1 1/2 T EA POULTY SEASONING AND BASIL, AN 1 T GARLIC POWDER. SPREAD EVENLY OVER MEAT. TIGHTLY ROLL UP MEAT; TIE WITH STRING AT 1 IN INTERVALS. HEAT OIL IN DUTCH OVEN OR HEAVY ROASTING PAN; BROWN ROAST ONALL SIDES POUR BROTH ON TOP. COVER TIGHTLY; ROAST AT 350F FOR 1 1/2 HOURS OR UNTIL 165F INTERNAL TEMP. REMOVE ROAST TO CARVING BOARD; KEEP WARM. STRAIN LIQUID AND SKIM FAT. COMBINE WINE AND CORNSTARCH, STIR INTO LIQUID. BRING TO BOIL, SIMMER 5 MIN, STIRRING, UNTIL THICKENED. 524cal,58g pro, 58g protein, 7g carbo, 27g fat, 628mg sodium, 245mg cholesterol.
italian,entrees,meats
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