Title: Veal Roast Florentine
Categories: Veal Entree Italian
Yield: 1 Servings
| 4 | lb | Boneless breast of veal |
| 1/4 | ts | Pepper |
| 2 | ts | Poultry seasoning |
| 2 | ts | Basil |
| 1 1/2 | ts | Garlic powder |
| 20 | oz | Frozen chopped spinach;drain |
| 1 | ts | Salt |
| 2 | c | Mozzarella cheese; shredded |
| 1 | | Red or yellow pepper;chopped |
| 2 | tb | Olive oil |
| 13 3/4 | oz | Chicken broth |
| 1/4 | c | White wine; dry, or water |
| 3 | tb | Cornstarch |
DIRECTIONS -- SEASON OUTSID OF MEAT WITH PEPPER,1/2 T EA POULTRY SEASONIN,
BASIL AND GARLIC POWDER;TURN MEAT OVER. COMBINE SPINACH, SALT, CHEESE,
AND RED
PEPPER WITH REMAINEING 1 1/2 T EA POULTY SEASONING AND BASIL, AN 1 T
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 ONALL 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.