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Description

Makes 8 to 10 servings.

Ingredients

  • 3 pounds boned veal breast, sliced flat for stuffing
  • 2 teaspoons thyme, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground white pepper
  • 1 cup chopped onion, divided
  • 1/2 cup chopped fresh wild mushrooms
  • 1 tablespoon butter or margarine
  • 2 cups cooked rice
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1 tablespoon snipped fresh basil leaves
  • 1/4 teaspoon ground black pepper
  • 1 egg, beaten
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 bay leaf
  • 1/4 teaspoon black peppercorns
  • 2 cups dry white wine

Directions

  1. Season veal with 1 teaspoon thyme, salt, garlic powder and white pepper. Cook 1/2 cup onion and mushrooms in butter in large skillet over medium-high heat; combine with rice, cheese, basil, black pepper, remaining 1 teaspoon thyme and egg.
  2. Spread rice mixture evenly on veal breast. Roll veal; tie with string at 1-inch intervals.
  3. Combine celery, carrots, remaining 1/2 cup onion, bay leaf, peppercorns and wine in large roasting pan; place veal in pan.
  4. Bake at 350 degrees 1-1/2 hours, or until internal temperature reaches 160 degrees. Remove bay leaf. Pan juices may be thickened to serve with veal.
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