VEAL ROAST FLORENTINE Servings: 6
4 lbs veal steak -- 2k lb thin 2 cups mozzarella cheese -- shredded 1/4 tsp pepper 1 pepper -- chopped 2 tsp poultry seasoning 2 tbsp olive oil 2 tsp basil 12 fl oz chicken broth -- 485ml 1 1/2 tsp garlic powder 1/4 cup dry white wine -- or water 1 1/4 lbs frozen chopped spinach -- 625g drain 1 tbsp cornstarch 1 tsp salt
Season outside of meat with pepper,1/2 tsp poultry seasoning, basil and garlic powder;turn meat over. Combine spinach, salt, cheese, and red pepper with remaining 1 1/2 tsp poulty seasoning and basil, an 1 tsp 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 350f for 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 |