Veal Roast Florentine
Yield
6 servingsPrep
Cook
Ready
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
veal
breast, boneless |
|
| 2 | cup |
mozzarella cheese
shredded |
*
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | each |
sweet red bell peppers
or yellow, diced |
|
| 2 | teaspoon |
poultry seasoning
|
|
| 2 | tablespoon |
olive oil
|
|
| 2 | teaspoon |
basil
|
*
|
| 14 | ounces |
chicken broth
|
|
| 1 ½ | teaspoon |
garlic powder
|
|
| ¼ | cup |
white wine
dry, or water |
*
|
| 20 | ounces |
spinach
drained |
|
| 3 | tablespoon |
cornstarch
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
veal
breast, boneless |
|
| 473 | ml |
mozzarella cheese
shredded |
*
|
| 1.3 | ml |
black pepper
|
|
| 1 | each |
sweet red bell peppers
or yellow, diced |
|
| 1E+1 | ml |
poultry seasoning
|
|
| 3E+1 | ml |
olive oil
|
|
| 1E+1 | ml |
basil
|
*
|
| 404.6 | ml/g |
chicken broth
|
|
| 7.5 | ml |
garlic powder
|
|
| 59 | ml |
white wine
dry, or water |
*
|
| 578 | ml/g |
spinach
drained |
|
| 45 | ml |
cornstarch
|
|
| 5 | ml |
salt
|
|
Directions
Season outside of meat with pepper, ½ teaspoon poultry seasoning, basil and garlic powder; turn meat over.
Combine spinach, salt, cheese, and red pepper with remaining 1½ teaspoon poulty seasoning and basil, and 1 teaspoon garlic powder, pread evenly over meat and tightly roll up meat; Tie with string at 1 inch intervals. Heat oil in dutch oven or heavy roasting pan; brown roast on all sides; pour broth on top. Cover tightly; roast at 350℉ (180℃) for 1½ hours or until 165 F 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 minutes, stirring until thickened.
