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Vermont Veal
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Recipe Information
Source:
Diane B.

Serves/Makes:4

Ingredients
  • 1 lb (.5 kg). veal
  • 2 tbsp (30 ml) olive oil
  • 1/2 cup (125 ml) bacon, diced, cooked and drained of any fat
  • 1 cup (225 ml) spinach
  • 2 cups (475 ml) cheddar cheese, grated
  • 2 cloves garlic, minced
  • 4 eggs
  • 1/2 cup (125 ml) shallots, diced
  • 1/2 cup (125 ml) breadcrumbs
  • 1/2 cup (125 ml) flour
  • salt, pepper and nutmeg, to taste
Preparation
  • Cut veal into 12 pieces and pound very thin; set aside.
  • Stuffing:
  • Saute garlic, spinach, and shallots in olive oil till soft.
  • Remove from heat.
  • Add cheese, bacon, sprinkle with salt and pepper and nutmeg.
  • Stir till blended.
  • Place 1/4 cup (60 ml) stuffing on each piece of veal and roll up tightly and secure with toothpicks.
  • Dredge the rolls in flour,then dip in egg and roll in breadcrumbs.
  • Place on greased pan.
  • Place in preheated 350 degree (175 C.) oven for 20 minutes.
  • Remove toothpicks and serve.
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