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Veal Roast Florentine

Veal Roast Florentine recipe image
This Italian main features Boneless breast of veal, Pepper, Poultry seasoning, Basil, Garlic powder. It delivers rich, cheesy flavor, hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 2246.9
Dietary: Gluten-free
Description
This Italian main features Boneless breast of veal, Pepper, Poultry seasoning, Basil, Garlic powder. It delivers rich, cheesy flavor, hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 4 pound Boneless breast of veal
  • 1/4 teaspoon Pepper
  • 2 teaspoon Poultry seasoning
  • 2 teaspoon Basil
  • 1 1/2 teaspoon Garlic powder
  • 20 ounce Frozen chopped spinach;drain
  • 1 teaspoon Salt
  • 2 cup Mozzarella cheese; shredded
  • 1 Red Or yellow pepper;chopped
  • 2 tablespoon Olive oil
  • 13 3/4 ounce Chicken broth
  • 1/4 cup White wine; dry, or water
  • 3 tablespoon Cornstarch
Directions
  1. 1
    Directions -- SEASONseason OUTSIDoutsid OFof MEATmeat WITHwith PEPPERpepper,1/2 Tt EAea POULTRYpoultry SEASONINseasonin, BASILbasil ANDand GARLICgarlic POWDER;TURpowderturnN MEATmeat OVERover.
  2. 2
    COMBINEcombine SPINACHspinach, SALTsalt, CHEESEcheese, ANDand REDred PEPPERpepper WITHwith REMAINEINGremaineing 1 1/2 Tt EAea POULTYpoulty SEASONINGseasoning ANDand BASILbasil, ANan 1 Tt GARLICgarlic POWDERpowder.
  3. 3
    SPREADspread EVENLYevenly OVERover MEATmeat.
  4. 4
    TIGHTLYtightly ROLLroll UPup MEATmeat; TIEtie WITHwith STRINGstring ATat 1 INin INTERVALSintervals.
  5. 5
    HEATheat OILoil INin DUTCHdutch OVENoven ORor HEAVYheavy ROASTINGroasting PANpan; BROWNbrown ROASTroast ONALLonall SIDESsides POURpour BROTHbroth ONon TOPtop.
  6. 6
    COVERcover TIGHTLYtightly; ROASTroast ATat 3f50F FORfor 1 1/2 HOURShours ORor UNTILuntil 1f65F INTERNALinternal TEMPtemp.
  7. 7
    REMOVEremove ROASTroast TOto CARVINGcarving BOARDboard; KEEPkeep WARMwarm.
  8. 8
    STRAINstrain LIQUIDliquid ANDand SKIMskim FATfat.
  9. 9
    COMBINEcombine WINEwine ANDand CORNSTARCHcornstarch, STIRstir INTOinto LIQUIDliquid.
  10. 10
    BRINGbring TOto BOILboil, SIMMERsimmer 5 MINmin, STIRRINGstirring, UNTILuntil THICKENEDthickened

Nutrition Facts

Servings 1

Amount Per Serving
Calories 2246.9kcal
% Daily Value *
Total Fat 105.5g163%
Saturated Fat 39.4g197%
Cholesterol 757.7mg253%
Sodium 6873.9mg287%
Total Carbohydrate 50.7g17%
Dietary Fiber 17.9g72%
Sugars 4.3g
Protein 260.4g521%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, basil, boiling, boneless, breast, broth, cheese, chicken, chopped, cornstarch, dry, florentine, frozen, garlic, italian, main, mozzarella, oil, olive, pepper
Read it online: https://www.chefs-mate.com/recipe/veal-roast-florentine/