Veal Roast Florentine

Recipe Ingredients

4 lbs	1816g / 64oz	Boneless breast of veal
1/4 teaspoon	1.3ml	Pepper
2 teaspoons	10ml	Poultry seasoning
2 teaspoons	10ml	Basil
1 1/2 teaspoons	7.5ml	Garlic powder
20 oz	568g	Frozen chopped spinach - drain
1 teaspoon	5ml	Salt
2 cups	292g / 10oz	Mozzarella cheese - shredded
1		Red or yellow pepper - chopped
2 tablespoons	30ml	Olive oil
13 3/4 oz	390g	Chicken broth
1/4 cup	59ml	White wine; dry - or water
3 tablespoons	45ml	Cornstarch

Recipe Instructions

Directions -- season outside of meat with pepper,1/2 t ea poultry seasoning, basil and garlic powder; turn meat over. Combine spinach, salt, cheese, and red pepper with remaining 1 1/2 t ea poultry seasoning and basil, an 1 t garlic powder. Spread evenly over meat. Tightly roll up meat; tie with string at 1 in intervals. Heat oil in Dutch oven or heavy roasting pan; brown roast on all sides pour broth on top. Cover tightly; roast at 350for 1 1/2 hours or until 165f internal temp. Remove roast to carving board; keep warm. Strain liquid and skim fat.

Combine wine and cornstarch, stir into liquid. Bring to boil, simmer 5 min, stirring, until thickened.

Source:
Mario Batali

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