Stuffed Veal

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Stuffed Veal
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Health Score:
8,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
2 h. 20 min.
Preparation
Calories:
616
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie616 kcal(29 %)
Protein59.46 g(61 %)
Fat28.88 g(25 %)
Carbohydrates25.85 g(17 %)
Sugar added0 g(0 %)
Roughage2.52 g(8 %)
Vitamin A449.01 mg(56,126 %)
Vitamin D1.16 μg(6 %)
Vitamin E2.66 mg(22 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.78 mg(71 %)
Niacin24.88 mg(207 %)
Vitamin B₆0.58 mg(41 %)
Folate94.27 μg(31 %)
Pantothenic acid2.2 mg(37 %)
Biotin2.18 μg(5 %)
Vitamin B₁₂3.12 μg(104 %)
Vitamin C17.76 mg(19 %)
Potassium704.19 mg(18 %)
Calcium112.31 mg(11 %)
Magnesium53.67 mg(18 %)
Iron2.76 mg(18 %)
Iodine32.34 μg(16 %)
Zinc7.35 mg(92 %)
Saturated fatty acids12.78 g
Cholesterol297.57 mg

Ingredients

for
6
For the veal
1 kilogram Veal breast
1 carrot
1 Parsnip
1 onion
3 tablespoons clarified butter
½ liter Beef broth
For the filling
3 kaiser rolls (day-old)
liter milk
1 onion
1 bunch parsley
1 tablespoon butter
3 eggs
1 teaspoon grated Lemon peel
salt
peppers
How healthy are the main ingredients?
parsleycarrotParsniponioneggsalt

Preparation steps

1.

For the filling: Crumble rolls, soak in milk and let sit. Peel and mince onion. Rinse and mince parsley. Heat butter in a pan and sauté onions and parsley, then remove from heat. Squeeze out rolls and mix with eggs and cooled onion mixture. Season with lemon zest, salt and pepper.

2.

For the veal: Have the butcher slice a pocket into the veal. Rinse veal and pat dry. Season inside and out with salt and pepper. Stuff filling into pocket and secure with toothpicks. Heat butter in a large roasting pan and sear veal on both sides.

3.

Preheat oven to 220° C (approximately 425°F) and roast veal for 1 hour. Keep covered for the first 15 minutes of cooking time.

Peel and slice carrot and parsnip. Peel and coarsely chop onion. After 1 hour of cooking, add vegetables and broth, reduce heat to 200°C (approximately 400°F) and roast for another 40 minutes.

4.

Remove veal from oven and keep warm. Pour pan juices through a sieve and into a saucepan. Simmer until creamy.

Slice veal and serve with pan sauce.