Ingredients
Scale
- 2 pounds veal
- 1 cup cooked and chopped chestnuts
- 1/2 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1/2 cup chicken broth
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until translucent.
- In a bowl, combine chestnuts, breadcrumbs, parsley, thyme, salt, and pepper. Add the sautéed onion and garlic mixture and mix well.
- Lay the veal flat and place the stuffing mixture in the center. Roll it tightly and tie with kitchen twine.
- Place the veal roll in a baking dish and add chicken broth.
- Bake for 1 hour or until cooked through, basting occasionally with broth.
- Remove from oven and let rest for 10 minutes before slicing.
- Serve warm with your choice of sides.
Notes
- For added flavor, marinate the veal overnight if possible.
- Serve with a side of roasted vegetables for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg