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Add a photoServings: 6
Ingredients
- 1 kg piece boned breast of veal
- 25 gm butter
- Â Â Stuffing
- 2 Tbsp. oil
- 1 x onion minced
- 250 gm frzn minced spinach
- Â Â cooked and squeezed dry
- 250 gm pork sausage meat
- 1 x egg beaten
- 3 Tbsp. grated Parmesan cheese
- 1 x salt and pepper
Directions
- Fold the veal in half and sew two sides together to create a bag.
- To make the stuffing heat the oil in a saucepan add in the onion and fry till soft.
- Stir in the spinach sausage meat egg cheese and salt and pepper to taste.
- Stuffthe veal with the mix and sew up the open end.
- Place in a casserole dish and dot with the butter.
- Cover and cook in a preheated moderate oven 160 degrees C (325 degrees F) Gas Mark 3 for 2 hrs turning once.
- Remove the thread and slice the veal.
- Serve warm with the pan juices poured over or possibly cool with salad.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 6 servings | |
| Calories 280 | |
| Calories from Fat 205 | 73% |
| Total Fat 22.9g | 29% |
| Saturated Fat 7.33g | 29% |
| Trans Fat 0.2g | |
| Cholesterol 87mg | 29% |
| Sodium 493mg | 21% |
| Potassium 310mg | 9% |
| Total Carbs 7.79g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.53g | 1% |
| Protein 11.42g | 18% |
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