Chard and Mushroom-Stuffed Breast of Veal

Name: Chard and Mushroom-Stuffed Breast of Veal
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 teaspoons freshly ground black pepper plus more for seasoning; 8 servings Freshly ground black pepper; 473 milliliters finely chopped carrots; 237 milliliters finely chopped celery; 454 grams crimini (baby bella) mushrooms, trimmed, finely chopped; 57 grams dried porcini mushrooms; 473 milliliters dry white wine; 2 eggs, whisked to blend; 2 teaspoons chopped fresh sage; 5 teaspoons chopped fresh sage, divided; 6 garlic cloves, chopped; 1 teaspoon ground cardamom; 8 teaspoons Hungarian sweet paprika, divided; 2 Tbsps kosher salt plus more for seasoning; 8 servings Kosher salt; 473 milliliters chopped leeks (white and pale-green parts only); 473 milliliters finely sliced leeks (white and pale-green parts only); 237 milliliters (or more) low-salt chicken broth; 2 Tbsps olive oil; 3 Tbsps olive oil; 237 milliliters finely chopped onion; 473 milliliters chopped onions; 237 milliliters finely grated Parmesan; 340 grams bunch Swiss chard (about , stalks removed, coarsely chopped; 2 kilograms trimmed boneless veal breast, halved crosswise into two 12x8 (approx.) pieces

Chard and Mushroom-Stuffed Breast of Veal might be just the main course you are searching for. One portion of this dish contains about 56g of protein, 29g of fat, and Head to the store and pick up kosher salt, hungarian paprika, pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Place dried porcini in a 2-cup measuring cup.

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Measuring Cup

Add boiling water to cover.

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Water

Let soak for 30 minutes.

Using a slotted spoon, transfer mushrooms to a work surface. Reserve soaking liquid. Chop mushrooms; reserve.

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Mushrooms

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Slotted Spoon

Cook the chard in a large pot of boiling salted water for 5 minutes.

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Swiss Chard

Water

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Pot

Transfer to a large bowl of ice water to cool.

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Water

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Bowl

Drain; squeeze out liquid.

Heat oil in a large skillet over medium heat.

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Cooking Oil

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Frying Pan

Add leeks, onions, garlic, and a pinch each of salt and pepper. Cover and cook, stirring occasionally, until vegetables are soft, about 10 minutes.

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Salt And Pepper

Vegetable

Garlic

Onion

Leek

Add chopped crimini mushrooms, sage, and half of chopped porcini. Cook, uncovered and stirring occasionally, until crimini are soft, about 5 minutes.

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Crimini Mushrooms

Sage

Place bread cubes in a large bowl.

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Bread Cubes

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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.

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Salt And Pepper

Mushrooms

Parmesan

Stuffing

Swiss Chard

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Frying Pan

Add eggs and mix well to moisten bread, adding some of reserved porcini soaking liquid to moisten if necessary (leave any sediment behind).

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Bread

Egg

Preheat oven to 325F.

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Oven

Combine 6 teapoons paprika, 2 tablespoons salt, 4 teaspoons sage, 4 teaspoons pepper, and cardamom in a small bowl.

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Cardamom

Paprika

Pepper

Sage

Salt

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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.

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Dry Seasoning Rub

Meat

Veal

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Meat Tenderizer

Spread 1 1/2 cups stuffing over each, leaving a 1" border on all sides. (

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Stuffing

Spread

Place remaining stuffing in a small baking dish; bake with veal during last 30 minutes of roasting).

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Stuffing

Veal

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Baking Pan

Oven

Roll veal into cylinders and tie crosswise with kitchen twine at 1" intervals.

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Roll

Veal

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Kitchen Twine

Heat oil in a heavy pot large enough to hold both veal breasts over medium-high heat.

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Veal

Cooking Oil

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Pot

Add veal to pot and cook until browned on all sides, 5-7 minutes.

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Veal

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Pot

Transfer veal to a large plate.

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Veal

Add remaining reserved porcini from stuffing, leeks, carrots, celery, and onion to pot.

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Stuffing

Carrot

Celery

Leek

Onion

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Pot

Add remaining 2 teaspoons paprika and 1 teaspoon sage; season with salt and pepper and stir to coat.

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Salt And Pepper

Paprika

Sage

Add wine, broth, and any remaining porcini soaking liquid. Boil for 2 minutes.

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Broth

Wine

Add veal. (Liquid should come halfway up sides of veal; add more broth if necessary).

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Broth

Veal

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.

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Veal

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Oven

Transfer veal breasts to a carving board; tent loosely with foil.

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Veal

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Aluminum Foil

Meanwhile, spoon fat from surface of sauce. Strain sauce into a saucepan.

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Sauce

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Sauce Pan

Transfer vegetables to a blender; pure until smooth, adding some sauce as necessary.

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Vegetable

Sauce

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Blender

Add 2 cups pured 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.

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Salt And Pepper

Vegetable

Sauce

Veal

Equipment you will use

Frying Pan

Slice veal into 3/4"-1"-thick slices and serve with sauce.

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Sauce

Veal