Veal Breast with Olive-Mushroom Filling
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Total Time: 2 hrs 30 min
Yield: 8 servings
Ingredients
1 boneless veal breast (2-1/2 to 3 pounds)
2 tsp olive oil
1/3 cup dry Marsala
2- 1/2 cups uncooked mini lasagna or bow tie pasta, cooked
Olive-Mushroom Filling:
2 tsp olive oil
1 cup chopped mushrooms
1 cup diced red bell pepper
2 cloves garlic, minced
1/2 cup chopped pitted ripe olives
1 Tbs finely chopped fresh rosemary
or 1 teaspoon dried rosemary
Directions
Heat 2 teaspoons oil in Dutch oven over medium heat until hot. Add
mushrooms, bell pepper and garlic; cook and stir 5 minutes or until tender. Stir in olives and
rosemary; cool.
Unroll veal breast; trim fat. Spread filling over veal, leaving
3/4-inch border. Starting at short end, roll up jelly-roll fashion; tie with string.
Heat 2 teaspoons oil in same pan over medium heat until hot. Add veal;
brown evenly. Pour off drippings. Add Marsala and 1/3 cup water; bring to a boil. Reduce heat;
cover tightly and simmer 1-1/2 to 1-3/4 hours or until veal is fork-tender.
Remove veal; keep warm. Skim fat. Bring cooking liquid to a boil; cook
until reduced to 3/4 cup, stirring occasionally. Carve veal. Serve over pasta with sauce.
Nutrition facts
Serving Size 1 serving
Calories 328
Calories from Fat 101 (31%)
% Daily Value*
17%Total Fat 11g
16%Saturated
Fat 3.3g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 5g
29%Cholesterol 86mg
5%Sodium 127mg
10%Potassium 348mg
9%Total
Carbohydrate 27g
6%Dietary
Fiber 1.6g
Sugars 1g
Sugar Alcohols 0g
54%Protein 27g