Free Recipe Veal Roast Florentine
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Veal Roast Florentine Recipe
4 lb Boneless breast of veal
1/4 ts Pepper
2 ts Poultry seasoning
2 ts Basil
1-1/2 ts Garlic powder
20 oz Frozen chopped spinach;drain
1 ts Salt
2 c Mozzarella cheese; shredded
1 Red or yellow pepper;chopped
2 tb Olive oil
13-3/4 oz Chicken broth
1/4 c White wine; dry, or water
3 tb Cornstarch
Veal Roast Florentine Preparation
DIRECTIONS – SEASON OUTSID OF MEAT WITH PEPPER,1/2 T EA POULTRY SEASONIN, BASIL AND GARLIC POWDER;TURN MEAT OVER. COMBINE SPINACH, SALT, CHEESE, AND RED PEPPER WITH REMAINEING 1 1/2 T EA POULTY SEASONING AND BASIL, AN 1 T GARLIC POWDER. SPREAD EVENLY OVER MEAT. TIGHTLY ROLL UP MEAT; TIE WITH STRING AT 1 IN INTERVALS. HEAT OIL IN DUTCH OVEN OR HEAVY ROASTING PAN; BROWN ROAST ONALL SIDES POUR BROTH ON TOP. COVER TIGHTLY; ROAST AT 350F FOR 1 1/2 HOURS OR UNTIL 165F 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 MIN, STIRRING, UNTIL THICKENED. 524cal,58g pro, 58g protein, 7g carbo, 27g fat, 628mg sodium, 245mg cholesterol. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 1
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