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Veal Breast with Olive-Mushroom Filling

Recipe Image

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Total Time: 2 hrs 30 min

Yield: 8 servings

Ingredients

1 boneless veal breast (2-1/2 to 3 pounds)

2 tsp olive oil

1/3 cup dry Marsala

2- 1/2 cups uncooked mini lasagna or bow tie pasta, cooked

Olive-Mushroom Filling:

2 tsp olive oil

1 cup chopped mushrooms

1 cup diced red bell pepper

2 cloves garlic, chopped

1/2 cup chopped pitted ripe olives

1 Tbs finely chopped fresh rosemary

or 1 teaspoon dried rosemary

Directions

Heat 2 teaspoons oil in Dutch oven over medium heat until hot. Add mushrooms, bell pepper and garlic; cook and stir 5 minutes or until tender. Stir in olives and rosemary; cool.

Unroll veal breast; trim fat. Spread filling over veal, leaving 3/4-inch border. Starting at short end, roll up jelly-roll fashion; tie with string.

Heat 2 teaspoons oil in same pan over medium heat until hot. Add veal; brown evenly. Pour off drippings. Add Marsala and 1/3 cup water; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours or until veal is fork-tender.

Remove veal; keep warm. Skim fat. Bring cooking liquid to a boil; cook until reduced to 3/4 cup, stirring occasionally. Carve veal. Serve over pasta with sauce.

Nutrition facts

Serving Size 1 serving
Calories 328
Calories from Fat 101 (31%)
% Daily Value*
17%Total Fat 11g
16%Saturated Fat 3.3g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 5g
29%Cholesterol 86mg
5%Sodium 127mg
10%Potassium 348mg
9%Total Carbohydrate 27g
6%Dietary Fiber 1.6g
Sugars 1g
Sugar Alcohols 0g
54%Protein 27g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.