Try this Brujole (Vegetable Filled Veal Rolls) recipe, or contribute your own.Suggest a better description
Directions: Cut the carrots and celery into quarter inch sticks. Thin the veal steaks using a tenderizing mallet to 3" wide and 5" long. Salt and pepper veal. Sprinkle on rosemary and grated cheese. Place the carrot and celery sticks onto the veal, parallel with the short side of the veal. Roll the veal around them and hold together with toothpicks. In a skillet, heat the olive oil, garlic and shallots. Brown the veal rolls until no pink shows. Once cooked, place in a pot of pasta sauce. Serve on top of pasta or a platter of sauce. Garnish.
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|Serving Size: 1 Serving (50g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 187 (77%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 22mg||7 %|
|Sodium 384.5mg||13 %|
|Potassium 78.2mg||2 %|
|Total Carbohydrate 4.8g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 4.5g|
|Protein 10.3g||15 %|
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Calories per serving: 244
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