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Veal Breast with Olive Mushroom Filling recipe

Veal Breast with Olive Mushroom Filling.

An elegant entree of veal breast, stuffedwith an olive and mushroom filling, is browned and braised inMarsala and served with a reduction sauce.

Recipe: Veal Breast withOlive Mushroom Filling

1 boneless veal breast (2 1/2 to 3 pounds)
2 teaspoons olive oil
1/3 cup dry Marsala
2 1/2 cups uncooked mini lasagna or bow tie pasta, cooked

Olive-Mushroom Filling:
2 teaspoons olive oil
1 cup chopped mushrooms
1 cup diced red bell pepper
2 cloves garlic, minced
1/2 cup chopped pitted ripe olives
1 tablespoon finely chopped fresh rosemary or 1 teaspoon driedrosemary

  • Heat 2 teaspoons oil in Dutch oven overmedium 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 fillingover veal, leaving 3/4-inch border. Starting at short end, rollup jelly-roll fashion; tie with string.
  • Heat 2 teaspoons oil in same pan overmedium 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 isfork-tender.
  • Remove veal; keep warm. Skim fat. Bringcooking liquid to a boil; cook until reduced to 3/4 cup, stirringoccasionally. Carve veal.
  • Serve over pasta with sauce.

    Makes 8 servings.

    Recipe and photograph provided courtesyof the Beef Industry Council.


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