Vermont Veal Recipe

Name: Vermont Veal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (.5 kg). veal; 2 tbsp (30 ml) olive oil; 1/2 cup (125 ml) bacon, diced, cooked and drained of any fat; 1 cup (225 ml) spinach; 2 cups (475 ml) cheddar cheese, grated; 2 cloves garlic, minced; 4 eggs; 1/2 cup (125 ml) shallots, diced; 1/2 cup (125 ml) breadcrumbs; 1/2 cup (125 ml) flour; salt, pepper and nutmeg, to taste

Servings: persons

1 lb (.5 kg). veal
2 tbsp (30 ml) olive oil
1/2 cup (125 ml) bacon, diced, cooked and drained of any fat
1 cup (225 ml) spinach
2 cups (475 ml) cheddar cheese, grated
2 cloves garlic, minced
4 eggs
1/2 cup (125 ml) shallots, diced
1/2 cup (125 ml) breadcrumbs
1/2 cup (125 ml) flour
salt, pepper and nutmeg, to taste

1
Cut veal into 12 pieces and pound very thin; set aside.
2
Saute garlic, spinach, and shallots in olive oil till soft.
3
Remove from heat.
4
Add cheese, bacon, sprinkle with salt and pepper and nutmeg.
5
Stir till blended.
6
Place 1/4 cup (60 ml) stuffing on each piece of veal and roll up tightly and secure with toothpicks.
7
Dredge the rolls in flour,then dip in egg and roll in breadcrumbs.
8
Place on greased pan.
9
Place in preheated 350 degree (175 C.) oven for 20 minutes.
10
Remove toothpicks and serve.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb (.5 kg). veal, 2 tbsp (30 ml) olive oil, 1/2 cup (125 ml) bacon, diced, cooked and drained of any fat, 1 cup (225 ml) spinach, and more.

Yes, Vermont Veal falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vermont Veal

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