Veal roast florentine
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Boneless breast of veal |
| ¼ | teaspoon | Pepper |
| 2 | teaspoons | Poultry seasoning |
| 2 | teaspoons | Basil |
| 1½ | teaspoon | Garlic powder |
| 20 | ounces | Frozen chopped spinach;drain |
| 1 | teaspoon | Salt |
| 2 | cups | Mozzarella cheese; shredded |
| 1 | Red or yellow pepper;chopped | |
| 2 | tablespoons | Olive oil |
| 13¾ | ounce | Chicken broth |
| ¼ | cup | White wine; dry, or water |
| 3 | tablespoons | Cornstarch |
Directions
DIRECTIONS -- SEASON OUTSID OF MEAT WITH PEPPER,½ T EA POULTRY SEASONIN, BASIL AND GARLIC POWDER;TURN MEAT OVER. COMBINE SPINACH, SALT, CHEESE, AND RED
PEPPER WITH REMAINEING 1½ 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 ½ 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.