• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Veal Roast Florentine

  • Recipe Submitted by on

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.


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