Stuffed Boneless Veal Breast
SERVES: 6-8
PREP TIME: 10 minutes
TOTAL TIME: 1 hr. 15 minutes
COURSE: Main
Head to our butcher counter to get a boneless veal breast for this recipe — we’ll clean it and trim it so it’s ready to go. Then, pull together a quick, delicious mushroom-and-spinach filling, spread it onto the veal breast, and roll the whole thing up into a log. (Don’t forget twine!) After a brief sear to get a nice golden-brown crust, it’ll finish in the oven. The end result? A striking entrée sure to impress your guests.
Ingredients
- 3 lbs. boneless veal breast, trimmed and cleaned by your Citarella butcher
- 4 Tbsp olive oil, divided
- 1 lb. maitake mushrooms, broken into bite sized pieces
- 2 cloves garlic, thinly sliced
- 4 cups spinach
- 1/4 cup white wine
- 1/4 cup pine nuts
- 2 tsp fresh thyme, minced
- Salt and pepper, to taste
Instructions
- Preheat oven to 300 degrees Fahrenheit.
- In a large skillet over medium-high heat add two tablespoons olive oil. Add mushrooms and cook for 3-4 minutes, not stirring too often so they don’t release too much moisture. Add in garlic and cook an additional 2 minutes then season with salt and pepper to taste. Add white wine and spinach to the pan and cook until just wilted. Remove from heat and mix in minced pine nuts and thyme.
- Lay veal breast flat on your work surface and season both sides liberally with salt and pepper. Spread spinach and mushroom mixture onto veal; carefully roll into a log and tie with twine to keep filling inside.
- Reheat skillet over medium-high heat with remaining olive oil. Sear veal for 2-3 minutes on each side until golden brown. Transfer to a rack on a baking sheet and place in oven. Cook for 45-60 minutes, rotating pan every 10 minutes. Once veal reaches an internal temp of 135 degrees Fahrenheit, remove from oven and tent with foil and allow to rest for 10 minutes.
- Once ready to serve, slice veal and arrange on serving platter and drizzle roasting pan juices on top. Serve alongside your favorite Citarella sides for a delicious meal.
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Order the Freshest Seafood
for Inspired Recipes
Seafood is Citarella owner Joe Gurrera’s passion. With a lifetime of experience, he brings the finest seafood in the world to your table. Fresh, never frozen and all from sources with whom Joe has had trusted relationships for years. You’ll taste the difference excellence makes in your favorite recipes, so visit our seafood website and order your fresh catch today!
Begin Each Recipe with the Finest Seafood
Did you know that Citarella owner, Joe Gurrera also owns Lockwood & Winant, a wholesale seafood company at the Fulton Fish Market? Joe has relationships with trusted fishermen worldwide, ensuring we offer the widest variety, highest quality, freshest seafood. Many of our fishmongers have worked with Joe for decades and have been trained to wield a knife like an artisan. They hand-cut, hand-shuck, and hand-prepare our seafood for your order.
