Stuffed Breast of Veal

Ingredients

• 1 breast of veal, boneless, butterflied
• 1 cup breadcrumbs
• 1/2 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1/4 cup white wine
• 1/4 cup chicken broth
• 2 tablespoons butter
• Cooking twine

Directions

1. Preheat oven to 350 degrees F.
2. Combine breadcrumbs, Parmesan cheese, garlic, parsley, thyme, salt and pepper in a medium bowl. Mix well.
3. Lay the butterflied veal breast flat on a cutting board. Spread the stuffing on top and roll up tightly. Secure with cooking twine.
4. Heat the olive oil in a large oven-proof skillet over medium-high heat. Add the veal roll and brown on all sides, about 5 minutes. Add the wine and broth. Reduce heat to low and simmer for 10 minutes.
5. Place skillet in the preheated oven and bake for 30 minutes, or until the veal is cooked through.
6. Remove from oven and let rest for 10 minutes before slicing.

Interesting Facts

• The traditional Italian dish, Involtini di Vitello, is a veal dish prepared with a stuffing of breadcrumbs, Parmesan cheese, garlic, parsley, and thyme.
• The dish is often served with mashed potatoes, sautéed vegetables, or a simple salad.
• The veal should be cooked until it is very tender and the stuffing should be golden brown.