Recipe courtesy of Paula Deen
Save Recipe Print
Total:
7 hr 50 min
Active:
25 min
Yield:
6 servings
Level:
Intermediate

Ingredients

House Seasoning:
Sauce:

Directions

Char the peppers over a gas flame or in the broiler, turning until blackened on all sides. Place peppers in a paper bag for 10 minutes to loosen the skins. Peel, seed, and stem the peppers. Cut lengthwise into strips. Set aside.

Stir the cream cheese and goat cheese in a small bowl until blended. Set aside.

Plunge the arugula and basil into hot water with tongs. Remove immediately, drain, and place into a bowl of ice water to blanch and shock.

Slice the veal open like a book and cover with plastic wrap. With a meat pounder or rolling pin gently pound the veal to approximately a 10 by 12-inch rectangle of even thickness. Season with House Seasoning, as desired.

Overlap the arugula leaves down the center of the veal forming a 2-inch wide strip. Cover with half of the pepper strips, skinned side up. Arrange the sun-dried tomatoes in 2 rows on top of the peppers.

Set aside 1/4 cup of the cheese mixture for the sauce. Spoon the remaining cheese mixture in an even log over the tomatoes. Arrange the remaining pepper strips, skinned side up, over the cheese. Arrange the basil leaves over the peppers.

Fold 1 long side of the veal over the filling. Roll up the veal jelly roll style and secure by tying with string. Wrap the string lengthwise around the veal to secure ends. Cover the ends of the veal with aluminum foil to enclose the filling completely. Cover the veal and the reserved cheese separately and chill for at least 6 hours. Can be prepared 1 day ahead.

Preheat oven to 375 degrees F.

Melt the butter and olive oil in a heavy large shallow roasting pan over medium-high heat. Season the veal with salt and pepper. Brown the veal on all sides, turning frequently, about 10 minutes. Remove the pan from heat. Drape the bacon over the veal and tuck in the ends.

Place the veal in the oven and roast until a thermometer inserted into the center of the meat (not the filling) registers 140 degrees F, about 45 minutes. Transfer to a work surface and let stand for 15 minutes.

Sauce:

Combine the broth and shallots in a heavy medium saucepan. Boil over high heat until the mixture is reduced to 1/2 cup, about 20 minutes

Whisk in the lemon juice, capers, and parsley. Reduce the heat to low; gradually whisk in the butter and reserved cheese mixture. Season the sauce with salt and pepper, to taste.

To serve, remove the tinfoil from the ends of the roast, the bacon and the string. Cut the veal roast crosswise into even slices. Spoon a few tablespoons of sauce onto each plate. Top with 2 veal slices.

Mix ingredients together and store in an airtight container for up to 6 months. .

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Stuffed Veal Loin Served with Fresh Spinach

Recipe courtesy of Alberto Vanoli

Roasted Stuffed Pork Loin

Recipe courtesy of Daphne Brogdon

Stuffed Veal Chops

Recipe courtesy of Aaron McCargo Jr.

Stuffed Breast of Veal

Recipe courtesy of Catherine Scorsese

Stuffed Breast of Veal

Recipe courtesy of Catherine Scorsese

Stuffed Braised Veal Breast

Recipe courtesy of Anne Burrell

Stuffed Braised Veal Breast

Recipe courtesy of Anne Burrell

Stuffed Breast of Veal

Recipe courtesy of Paul Grimes

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.