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Obesity Discussion · 08-11-07, 01:19 AM

VEAL BREAST ROLL WITH PARSLEY, PEPPER AND MUSHROOM FILLING

Servings: 6
Prep time: 0:20:00
Bake/Cook time: 2:00:00

Calories: 484
Fat: 33 grams
Protein: 40 grams
Carbohydrates: 2 grams
Fiber: 0 grams
Net Carbs: 2 grams
2 tablespoons olive oil, divided
1 small red bell pepper, chopped
1 cup chopped mushrooms
3 green onions, chopped
2 garlic cloves, pushed through a press
1/2 cup chopped flat leaf (Italian) parsley
2 1/2 to 3 pound boneless veal breast
2/3 cup reduced sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1. Heat half the oil in a Dutch oven (or large pot with cover)
over medium heat. Add pepper, mushrooms, onions,
and garlic. Cook, stirring occasionally, 5 minutes until
vegetables are softened. Transfer to a bowl; stir in
parsley. Wipe out Dutch oven.
2. Unroll veal breast. Spread filling over veal, leaving a
1/4" border. Roll up, jelly-roll style, from short end; tie
with kitchen string. Sprinkle veal with salt and pepper.
3. Heat remaining tablespoon of oil in Dutch oven over
medium heat. Add veal roll and brown evenly. Pour off
excess oil. Add chicken broth. Bring to a boil; reduce
heat to low. Cover and simmer 1 1/2 to 1 3/4 hours or
until veal is very tender.
4. Transfer veal to a cutting board. Skim fat from cooking
liquid; increase heat to high and reduce liquid to 3/4
cup. Carve veal into slices; serve with sauce.
Veal breast is one of the tastiest cuts of veal. Ask your butcher
to bone and trim one for you.

08-11-07, 01:19 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,906 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Veal Breast Roll with Parsley, Pepper and Mushroom Filling VEAL BREAST ROLL WITH PARSLEY, PEPPER AND MUSHROOM FILLING Servings: 6 Prep time: 0:20:00 Bake/Cook time: 2:00:00 Calories: 484 Fat: 33 grams Protein: 40 grams Carbohydrates: 2 grams Fiber: 0 grams Net Carbs: 2 grams 2 tablespoons olive oil, divided 1 small red bell pepper, chopped 1 cup chopped mushrooms 3 green onions, chopped 2 garlic cloves, pushed through a press 1/2 cup chopped flat leaf (Italian) parsley 2 1/2 to 3 pound boneless veal breast 2/3 cup reduced sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1. Heat half the oil in a Dutch oven (or large pot with cover) over medium heat. Add pepper, mushrooms, onions, and garlic. Cook, stirring occasionally, 5 minutes until vegetables are softened. Transfer to a bowl; stir in parsley. Wipe out Dutch oven. 2. Unroll veal breast. Spread filling over veal, leaving a 1/4" border. Roll up, jelly-roll style, from short end; tie with kitchen string. Sprinkle veal with salt and pepper. 3. Heat remaining tablespoon of oil in Dutch oven over medium heat. Add veal roll and brown evenly. Pour off excess oil. Add chicken broth. Bring to a boil; reduce heat to low. Cover and simmer 1 1/2 to 1 3/4 hours or until veal is very tender. 4. Transfer veal to a cutting board. Skim fat from cooking liquid; increase heat to high and reduce liquid to 3/4 cup. Carve veal into slices; serve with sauce. Veal breast is one of the tastiest cuts of veal. Ask your butcher to bone and trim one for you. Atkins - Veal Breast Roll with Parsley, Pepper and Mushroom Filling Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________