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Suggest a better descriptionPreheat oven to 400 degrees F. Have butcher remove bone from veal breast and butterfly open. In a 12- to 14-inch saute pan, heat 2 tablespoons virgin olive oil until smoking and add beet greens. Cook until wilted but not fully cooked, about 1 minute, and remove from heat and allow to cool. Add grated cheese, sundried tomatoes and eggs and season with salt and pepper. Place on inside of veal pocket and roll veal up like a jelly roll. Tie securely with butcher twine and season with salt and pepper. In an oven-ready thick bottomed casserole, heat remaining 3 tablespoons olive oil until smoking. Add veal breast and brown on all sides, turning frequently, about 10 minutes. Drain oil from pan, add white wine and tomato sauce and bring to boil. Cover pan with lid or foil and place in oven. Cook 1-1/2 hours or until fork tender. Remove and allow to stand 10 minutes. Carve and serve. Yield: 4 servings Recipe By : Molto Mario Posted to MC-Recipe Digest V1 #274 Date: Sat, 2 Nov 1996 09:45:52 -0500 (EST) From: Sue
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Serving Size: 1 Serving (1098g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 881 | ||
Calories from Fat: 455 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.5g | 67 % | |
Saturated Fat 15.6g | 78 % | |
Monounsaturated Fat 19.2g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 2115mg | 651 % | |
Sodium 1271.5mg | 44 % | |
Potassium 1678.8mg | 44 % | |
Total Carbohydrate 22g | 6 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 18.6g | ||
Protein 66.8g | 95 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 881
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