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Chard and Mushroom-Stuffed Breast of Veal Recipe

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Chard and Mushroom-Stuffed Breast of Veal
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Ingredients
26
Count
Nutrition
678
Calories
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Ingredients:

Directions:

  1. For Stuffing: Place dried porcini in a 2-cup measuring cup. Add boiling water to cover. Let soak for 30 minutes.
  2. Using a slotted spoon, transfer mushrooms to a work surface. Reserve soaking liquid. Chop mushrooms; reserve.
  3. Cook the chard in a large pot of boiling salted water for 5 minutes. Transfer to a large bowl of ice water to cool. Drain; squeeze out liquid.
  4. Heat oil in a large skillet over medium heat. Add leeks, onions, garlic, and a pinch each of salt and pepper. Cover and cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add chopped crimini mushrooms, sage, and half of chopped porcini. Cook, uncovered and stirring occasionally, until crimini are soft, about 5 minutes.
  5. Place bread cubes in a large bowl. Add mushroom mixture with any liquid from pan and chard; stir to combine. Stir in Parmesan; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill stuffing, remaining porcini, and soaking liquid. Add eggs and mix well to moisten bread, adding some of reserved porcini soaking liquid to moisten if necessary (leave any sediment behind).
  6. For Roast: Preheat oven to 325°F. Combine 6 teapoons paprika, 2 tablespoons salt, 4 teaspoons sage, 4 teaspoons pepper, and cardamom in a small bowl. Place veal breasts on a work surface and pound thickest part of veal with a meat mallet into even thickness. Rub spice mix all over. Spread 1 1/2 cups stuffing over each, leaving a 1 border on all sides. (Place remaining stuffing in a small baking dish; bake with veal during last 30 minutes of roasting). Roll veal into cylinders and tie crosswise with kitchen twine at 1 intervals.
  7. Heat oil in a heavy pot large enough to hold both veal breasts over medium-high heat. Add veal to pot and cook until browned on all sides, 5–7 minutes. Transfer veal to a large plate.
  8. Add remaining reserved porcini from stuffing, leeks, carrots, celery, and onion to pot. Add remaining 2 teaspoons paprika and 1 teaspoon sage; season with salt and pepper and stir to coat. Add wine, broth, and any remaining porcini soaking liquid. Boil for 2 minutes. Add veal. (Liquid should come halfway up sides of veal; add more broth if necessary).
  9. Cover, transfer to oven, and cook, basting and rotating veal every hour, until very tender, 2 1/2–3 hours, depending on thickness of veal. Transfer veal breasts to a carving board; tent loosely with foil.
  10. Meanwhile, spoon fat from surface of sauce. Strain sauce into a saucepan. Transfer vegetables to a blender; purée until smooth, adding some sauce as necessary. Add 2 cups puréed vegetables to sauce in pan. Simmer over medium-high heat until reduced to 4 cups, 8–10 minutes. Season to taste with salt and pepper. Set aside 3 cups for veal and reserve the remaining 1 cup sauce for another use.
  11. Slice veal into 3/4 –1 -thick slices and serve with sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 678.41 Kcal (2840 kJ)
Calories from fat 162.93 Kcal
% Daily Value*
Total Fat 18.1g 28%
Cholesterol 52.3mg 17%
Sodium 1309.12mg 55%
Potassium 824.23mg 18%
Total Carbs 90.27g 30%
Sugars 8.35g 33%
Dietary Fiber 7.44g 30%
Protein 29.24g 58%
Vitamin C 25.8mg 43%
Vitamin A 0.4mg 12%
Iron 2.6mg 14%
Calcium 258.4mg 26%
Amount Per 100 g
Calories 133.55 Kcal (559 kJ)
Calories from fat 32.07 Kcal
% Daily Value*
Total Fat 3.56g 28%
Cholesterol 10.29mg 17%
Sodium 257.7mg 55%
Potassium 162.25mg 18%
Total Carbs 17.77g 30%
Sugars 1.64g 33%
Dietary Fiber 1.46g 30%
Protein 5.76g 58%
Vitamin C 5.1mg 43%
Vitamin A 0.1mg 12%
Iron 0.5mg 14%
Calcium 50.9mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.3
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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