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1
Preheat oven to 400 degrees F.
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2
Have a butcher remove the bone from the veal breast and butterfly the breast open.
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3
In a 12 to 14-inch saute pan, heat the 2 tablespoons olive oil until smoking and add the Swiss chard.
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4
Cooked until wilted but not fully cooked, about 1 minute.
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5
Remove the pan from the heat and allow the greens to cool completely.
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6
Add the grated cheese, sundried tomatoes and eggs, and season, to taste, with salt and pepper.
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7
Season the veal.
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8
Spoon the stuffing on the inside of the veal pocket and gently roll the veal up like a jelly roll.
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9
Using butcher's twine, tie the veal roll securely and season the outside with salt and pepper.
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10
In an oven-ready thick bottomed casserole over medium heat, heat the remaining 3 tablespoons olive oil until smoking.
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11
Gently add the rolled veal breast and brown on all sides, turning frequently for about 10 minutes.
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12
Drain the oil from the pan, add the white wine and tomato sauce, and bring to a boil.
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13
Cover pan with a lid or with foil and place in the oven.
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14
Cook 1 to 1/2 hours or until fork tender.
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15
Remove and allow to stand for 10 minutes.
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16
Carve and garnish with chopped parsley, marjoram, chili flakes and a drizzle of extra-virgin olive oil.
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17
Serve immediately.
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18
In a 3-quart saucepan, heat the olive oil over medium heat.
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19
Add the onion, garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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20
Add the thyme, carrot and cook 5 minutes more, until the carrot is quite soft.
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21
Add the tomatoes and juice and bring to a boil, stirring often.
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22
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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23
Season with salt and serve.
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24
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
