Side Pannel
Veal Roast Florentine
Veal Roast Florentine
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Meat, Italian
Ingredients List
- 4 lb Boneless breast of veal
- 1/4 ts Pepper
- 2 ts Poultry seasoning
- 2 ts Basil
- 1 1/2 ts Garlic powder
- 20 oz Frozen chopped spinach;drain
- 1 ts Salt
- 2 c Mozzarella cheese; shredded
- 1 Red or yellow pepper;chopped
- 2 tb Olive oil
- 13 3/4 oz Chicken broth
- 1/4 c White wine; dry, or water
- 3 tb Cornstarch
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.
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.
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