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Ingredients
- 1 slice (1 lb.) leg of veal, butterflied
- 2 slices bacon
- 1/2 c. minced onion
- 1/4 c. thin sliced carrot
- 1/4 c. thin sliced celery
- 1/2 c. chicken stock
- 1/2 c. minced plum tomatoes
- 2 tbsp. white wine
- 1 c. cooked orzo
- Pesto
Directions
- Lay out veal. Proportionately spread all but 2 Tbsp. of Pesto on veal and roll up. Top with bacon, secure with string and brush with extra virgin olive oil.
- Saute/fry onion, carrot, celery in oil. Combine with chicken stock in a 1 1/2 qt casserole. Place veal in casserole. Cover and bake at 350 degrees for 30 min. Uncover and continue baking till veal is tender.
- Remove veal from casserole and keep hot. Add in tomatoes and wine to contents of casserole and simmer for 15 min. Add in orzo and reserved Pesto and blend. Spoon orzo onto serving platter. Top with veal. Garnish with parsley. Serves 2.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 4 servings | |
| Calories 345 | |
| Calories from Fat 101 | 29% |
| Total Fat 11.31g | 14% |
| Saturated Fat 3.03g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 250mg | 10% |
| Potassium 310mg | 9% |
| Total Carbs 48.03g | 13% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.33g | 2% |
| Protein 10.84g | 17% |
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