Need further inspiration for B/L stuffed veal breast, please!

On a fluke, I purchased a small piece (under 2 pounds, as I recall) of boneless veal breast on sale. It's about an inch thick. I could use preparation inspiration for it. I've never cooked one of these myself, so my thoughts run only to the basics, as follows:

1. Prepare a stuffing with beloved ingredients, in my case spinach, mushrooms, bread crumbs, egg, seasonings, maybe some ground veal and a little finely chopped onion (raw or cooked first on the veal, onion?).

2. Pound veal a bit to flatten more, season both sides w/ S & P, spread filling across top surface, roll up & tie, brown in oil on all sides about 10 minutes. Remove to appropriately sized roaster.

3. Saute some mirepoix in pan, turn out into roaster.

4. Deglaze pan w/white wine, pour over rolled roast, add some broth (chicken or beef? no veal broth available), cover tightly, and cook in 325 oven until tender, maybe 2 hours? Or to a certain temp?

5. Remove rolled meat from roaster, tent to rest, strain sauce (discard solids) and reduce liquid, maybe with some wine, fortified or otherwise. Season to taste. Enrich with a little heavy cream, or temper in some sour cream.

6. Slice roast and serve with sauce.

That's the best I can come up with. Partially based on a quick Internet search, but also from other cooking experience. Can anyone out there provide suggestions for something better? Or answer the question about raw vs. cooked ground veal in the stuffing? Would a slow cooker be better for the long cooking? Your opinions will be appreciated!

And P.S. This is not exactly a seasonal dish, but hey, the meat was on sale and I'm a sucker for "manager's specials."


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