Stuffed Loin Of Veal
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Pittsburgh | Meat | 6 | Servings |
INGREDIENTS
| 6 | oz | Bel Paese cheese |
| 10 | oz | Prosciutto ham |
| 1 1/2 | c | Bread crumbs |
| 2 | Cloves fresh garlic, pressed | |
| 1/2 | c | Fresh chopped parsley |
| 2 | c | Butter |
| 1 | Loin of veal- 24 ounces | |
| Flour | ||
| Bercy sauce or brown sauce | ||
| see recipe |
INSTRUCTIONS
Dice cheese & ham into medium pieces. Mix with bread crumbs, garlic & parsley; add butter to keep it tightly together. Separate veal loin from bone, cleaning away fat & skin. Slice loin lengthwise in half, open & pound lightly. Preheat oven to 350 F. Lay loin out & cover with stuffing mixture. Slowly begin to roll veal & when finished rolling, tie stuffed veal together with butcher's string. Flour veal. Heat a saute pan until it is very hot. Add a little butter to pan, then place stuffed veal in hot butter & saute quickly on all sides to seal in juices. Heat in preheated oven about 15 minutes to heat through. At this temperature, the veal should be medium to medium-well done. Serve with Bercy Sauce. Bercy Sauce is a reduction of white wine & shallots that has been added to a demi-glaze; any basic brown sauce will do. LE MONT GRANDVIEW AVENUE, PITTSBURGH WINE:CHATEAU ST.JEAN CHARDONNAY From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 934
Calories From Fat: 594
Total Fat: 67.3g
Cholesterol: 195.8mg
Sodium: 1483.6mg
Potassium: 399.5mg
Carbohydrates: 60g
Fiber: 2.8g
Sugar: 1.9g
Protein: 23g