Jamie Geller Veal Roast Recipes

Veal Roast Jamie Geller

WebSep 1, 2013 · 1 Whisk the eggs together with salt and pepper. Add the chopped herbs. Heat 3-4 tablespoons olive oil in a non-stick skillet. Pour …

1. Whisk the eggs together with salt and pepper. Add the chopped herbs. Heat 3-4 tablespoons olive oil in a non-stick skillet. Pour in the eggs, cook one side and then flip and cook the other. Set your frittata aside.
2. With the flat side of a mallet, pound the turkey breast or veal to a ½-inch thickness (or ask your butcher to do it for you), and season with pepper.
3. Blanch the Swiss chards in your microwave for 10 minutes in a covered platter with a few tablespoons of water (you can also blanch them in a covered pot on the stovetop for 20 minutes). Spinach cooks faster but is less tasty. Drain, dry, and sauté with 1 tablespoon oil, 1 clove of garlic, salt and pepper in a skillet for about 10 minutes. Remove from the heat, and chop very thinly or process briefly in a food processor.
4. Place the meat over a large piece of plastic wrap or parchment. Lay the cold cuts (if using) and the frittata over the meat, and top with the Swiss chards. Fold the edges of the meat over the filling, closing it on all sides, and tie well with kitchen string.

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Stuffed Veal Roast Jamie Geller

WebOct 26, 2010 · Cook onions until brown. Add garlic, celery, mushrooms, broccoli and bread crumbs. Stir until all mixed up and set aside. 2 Create …

1. 1 Preheat oven to 325. In a large frying pan, heat 1 tablespoon oil over medium high heat.
2. Cook onions until brown. Add garlic, celery, mushrooms, broccoli and bread crumbs.
3. Stir until all mixed up and set aside.2 Create paste from garlic powder, paprika and rosemary mixed with one tablespoon oil.
4. Rub mixture all over the veal roast. Once stuffing has cooled add 1 -2 eggs (as needed) and 1/4 cup wine.

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