Breast of Veal Stuffed With Lemon, Pancetta, and Rosemary by Eme Recipe

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Breast of Veal Stuffed With Lemon, Pancetta, and Rosemary by Eme
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Ingredients
25
Count
Nutrition
723
Calories
Total time
32
Minutes
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Ingredients:

Directions:

  1. Emeril's seasoning:.
  2. Combine all ingredients thoroughly.
  3. Lightly pound or butterfly the breast of veal until it measures roughly 15 by 13 inches.
  4. Season on both sides with 2 teaspoons salt and 1 teaspoon pepper.
  5. In a mixing bowl, combine the bread crumbs, pancetta, Parmesan, olive oil, 1 tablespoon lemon juice, garlic, minced rosemary, Essence, and lemon zest and stir until the mixture resembles wet sand.
  6. Spread the bread crumb mixture evenly over the pounded portion of the veal to within 1-inch from all edges. Carefully roll the meat lengthwise and tie every 1 1/2 inches with kitchen twine.
  7. (Roast can be assembled to this point up to 8 hours or overnight ahead of time, and then brought back to room temperature before proceeding). Reserve any bread crumb mixture that falls out of the ends of the roast as you are tying it.
  8. Preheat the oven to 350°F.
  9. In a large Dutch oven over medium high heat, heat the reserved rendered fat and, when very hot, brown the roast on all sides, turning occasionally, about 12 to 15 minutes.
  10. Remove the veal from the pan and add the onions and carrots and cook, stirring occasionally, until lightly caramelized, about 4 minutes.
  11. Add the white wine, chicken stock, remaining 3 tablespoons of lemon juice, rosemary sprigs, remaining teaspoon of salt and remaining 1/4 teaspoon pepper and return the veal to the pan.
  12. Add any reserved bread crumb mixture. When the liquid comes to a boil, cover the Dutch oven and transfer to the oven.
  13. Cook, turning occasionally, for 2 1/2 to 3 hours, or until the veal is very tender.
  14. Remove from the oven and transfer the roast to a platter.
  15. Cover loosely with aluminum foil and let stand for 15 to 30 minutes before removing the kitchen twine and slicing into 1/2-inch thick slices.
  16. Serve with the braising liquid.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 723.01 Kcal (3027 kJ)
Calories from fat 454.67 Kcal
% Daily Value*
Total Fat 50.52g 78%
Cholesterol 100.01mg 33%
Sodium 4883.81mg 203%
Potassium 748.87mg 16%
Total Carbs 32.12g 11%
Sugars 6.07g 24%
Dietary Fiber 4.83g 19%
Protein 29.54g 59%
Vitamin C 14.7mg 25%
Vitamin A 0.3mg 9%
Iron 3.7mg 20%
Calcium 242mg 24%
Amount Per 100 g
Calories 178.44 Kcal (747 kJ)
Calories from fat 112.21 Kcal
% Daily Value*
Total Fat 12.47g 78%
Cholesterol 24.68mg 33%
Sodium 1205.31mg 203%
Potassium 184.82mg 16%
Total Carbs 7.93g 11%
Sugars 1.5g 24%
Dietary Fiber 1.19g 19%
Protein 7.29g 59%
Vitamin C 3.6mg 25%
Vitamin A 0.1mg 9%
Iron 0.9mg 20%
Calcium 59.7mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.9
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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