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; 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; 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; 473 milliliters finely sliced leeks (white and pale-green parts only); 237 milliliters (or more) low-salt chicken broth; 2 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 4–6-pound 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. This recipe serves 8. One portion of this dish contains around 55g of protein, 24g of fat, and a total of 583 calories. It is a good option if you're following a gluten free and primal diet. A mixture of hungarian paprika, porcini mushrooms, carrots, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Place dried porcini in a 2-cupmeasuring cup.

Add boiling water to cover.

Ingredients you will need

Water

Let soak for 30 minutes.

Using a slotted spoon, transfer mushroomsto a work surface. Reserve soakingliquid. Chop mushrooms; reserve.

Ingredients you will need

Mushrooms

Equipment you will use

Slotted Spoon

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

Ingredients you will need

Swiss Chard

Water

Equipment you will use

Pot

Transfer toa large bowl of ice water to cool.

Ingredients you will need

Water

Equipment you will use

Bowl

Drain;squeeze out liquid.

Heat oil in a large skillet over mediumheat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add leeks, onions, garlic, and a pincheach of salt and pepper. Cover and cook,stirring occasionally, until vegetables aresoft, about 10 minutes.

Ingredients you will need

Salt And Pepper

Vegetable

Garlic

Onion

Leek

Add chopped criminimushrooms, sage, and half of choppedporcini. Cook, uncovered and stirringoccasionally, until crimini are soft, about5 minutes.

Ingredients you will need

Sage

Place bread cubes in a large bowl.

Ingredients you will need

Bread Cubes

Equipment you will use

Bowl

Addmushroom mixture with any liquid from panand chard; stir to combine. Stir in Parmesan;season with salt and pepper. DO AHEAD:Can be made 1 day ahead. Cover and chillstuffing, remaining porcini, and soakingliquid.

Ingredients you will need

Salt And Pepper

Parmesan

Swiss Chard

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

Ingredients you will need

Egg

Preheat oven to 325°F.

Equipment you will use

Oven

Combine6 teapoons paprika, 2 tablespoons salt, 4 teaspoons sage,4 teaspoons pepper, and cardamom in a smallbowl.

Ingredients you will need

Cardamom

Paprika

Pepper

Sage

Salt

Place veal breasts on a work surfaceand pound thickest part of veal with ameat mallet into even thickness. Rub spicemix all over.

Ingredients you will need

Veal

Dry Seasoning Rub

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

Ingredients you will need

Stuffing

Spread

Placeremaining stuffing in a small baking dish;bake with veal during last 30 minutes ofroasting).

Ingredients you will need

Stuffing

Veal

Equipment you will use

Baking Pan

Oven

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

Ingredients you will need

Roll

Veal

Equipment you will use

Kitchen Twine

Heat oil in a heavy pot large enoughto hold both veal breasts over medium-highheat.

Ingredients you will need

Veal

Cooking Oil

Equipment you will use

Pot

Add veal to pot and cook untilbrowned on all sides, 5–7 minutes.

Ingredients you will need

Veal

Equipment you will use

Pot

Transferveal to a large plate.

Add remaining reserved porcini fromstuffing, leeks, carrots, celery, and onion topot.

Ingredients you will need

Carrot

Celery

Leek

Onion

Add remaining 2 teaspoons paprika and 1 teaspoonsage; season with salt and pepper and stirto coat.

Ingredients you will need

Salt And Pepper

Paprika

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

Ingredients you will need

Broth

Wine

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

Ingredients you will need

Broth

Veal

Cover, transfer to oven, and cook, bastingand rotating veal every hour, until verytender, 2 1/2–3 hours, depending on thicknessof veal.

Ingredients you will need

Veal

Equipment you will use

Oven

Transfer veal breasts to a carvingboard; tent loosely with foil.

Ingredients you will need

Veal

Equipment you will use

Aluminum Foil

Meanwhile, spoon fat from surfaceof sauce. Strain sauce into a saucepan.

Ingredients you will need

Sauce

Equipment you will use

Sauce Pan

Transfer vegetables to a blender; purée untilsmooth, adding some sauce as necessary.

Ingredients you will need

Vegetable

Sauce

Equipment you will use

Blender

Add 2 cups puréed vegetables to saucein pan. Simmer over medium-high heat untilreduced to 4 cups, 8–10 minutes. Seasonto taste with salt and pepper. Set aside3 cups for veal and reserve the remaining1 cup sauce for another use.

Ingredients you will need

Salt And Pepper

Vegetable

Sauce

Veal

Equipment you will use

Frying Pan

Slice veal into 3/4"–1"-thick slices andserve with sauce.

Ingredients you will need

Sauce

Veal