Veal Breast Roll With Parsley, Pepper And Mushroom Filling
- 2 tablespoons olive oil divided
- 1 small red bell pepper chopped
- 1 cup chopped mushrooms
- 3 green onions chopped
- 2 garlic cloves pressed
- 1/2 cup chopped flat-leaf (Italian) parsley
- VEAL ROLL:
- 2 1/2 pounds boneless veal breast - (to 3)
- 2/3 cup reduced sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
Heat half the oil in a Dutch oven (or large pot with cover) over medium heat. Add pepper, mushrooms, onions, and garlic. 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.
This recipe yields 6 servings.
Carbohydrates: 2.5 grams
Net Carbs: 2 grams
Fiber: 0.5 grams
Protein: 40 grams
Fat: 33.5 grams