Veal roast florentine
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Veal roast florentine
  Veal    Roast    Italian  
Last updated 6/12/2012 1:28:16 AM. Recipe ID 63550. Report a problem with this recipe.
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      Title: Veal roast florentine
 Categories: Main dish, Meats, Italian
      Yield: 1 Servings
 
      4 lb Boneless breast of veal
    1/4 ts Pepper
      2 ts Poultry seasoning
      2 ts Basil
  1 1/2 ts Garlic powder
     20 oz Frozen chopped spinach;drain
      1 ts Salt
      2 c  Mozzarella cheese; shredded
      1    Red or yellow pepper;chopped
      2 tb Olive oil
 13 3/4 oz Chicken broth
    1/4 c  White wine; dry, or water
      3 tb Cornstarch
 
  DIRECTIONS -- SEASON OUTSID OF MEAT WITH PEPPER,1/2 T EA POULTRY
  SEASONIN, BASIL AND   GARLIC POWDER;TURN MEAT OVER. COMBINE SPINACH,
  SALT, CHEESE, AND RED
    PEPPER WITH REMAINEING 1 1/2 T EA POULTY SEASONING AND BASIL, AN 1 T
  GARLIC POWDER. SPREAD EVENLY OVER MEAT. TIGHTLY ROLL UP MEAT; TIE WITH
  STRING AT 1 IN INTERVALS. HEAT OIL IN DUTCH OVEN OR HEAVY ROASTING
    PAN; BROWN ROAST ONALL SIDES POUR BROTH ON TOP. COVER TIGHTLY;
  ROAST AT 350F FOR 1 1/2 HOURS OR UNTIL 165F INTERNAL TEMP. REMOVE
  ROAST TO CARVING BOARD; KEEP WARM. STRAIN LIQUID AND SKIM FAT.
  COMBINE WINE AND CORNSTARCH, STIR INTO LIQUID. BRING TO BOIL, SIMMER
  5 MIN, STIRRING, UNTIL THICKENED.
 




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Recipe ID 63550 (Apr 03, 2005)

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