Vermont Veal

Name: Vermont Veal
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

11 ingredients

10 steps

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

Directions

1

Cut veal into 12 pieces and pound very thin; set aside.
2

Saute garlic, spinach, and shallots in olive oil till soft.
3

Remove from heat.
4

Add cheese, bacon, sprinkle with salt and pepper and nutmeg.
5

Stir till blended.
6

Place 1/4 cup (60 ml) stuffing on each piece of veal and roll up tightly and secure with toothpicks.
7

Dredge the rolls in flour,then dip in egg and roll in breadcrumbs.
8

Place on greased pan.
9

Place in preheated 350 degree (175 C.) oven for 20 minutes.
10

Remove toothpicks and serve.