Mediterranean Breast of Veal

Name: Mediterranean Breast of Veal
Yield: 6 portions
Cuisine: Greece
Ingredients: 1 breast of veal (about 7½ pounds), trimmed, bone cracked, with a pocket cut for stuffing; 2 eggs, lightly beaten; Salt and freshly ground black pepper, to taste; ½ cup olive oil; 1½ tablespoons fresh rosemary leaves or 2 teaspoons dried; Salt and freshly ground black pepper, to taste; 1½ tablespoons fresh rosemary leaves or 2 teaspoons dried; 6 ounces feta cheese, crumbled; 1¼ cups dried bread crumbs; 4 ounces Calamata olives (about 1 cup), pitted; ¼ cup chopped fresh mint leaves; 2 scallions (green onions), white bulb and 3 inches green, sliced

Preparation info

6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Greece and veal are not usually bedfellows, but sharp feta cheese, briny Calamata olives, and pungent rosemary complement and surprise. A hint of fresh mint in the stuffing subtly refreshes.

Ingredients

6 ounces feta cheese, crumbled
4 ounces Calamata olives (about 1 cup), pitted
1¼

Europe
Greece
Main course
Mediterranean

Method

Preheat the oven to 350°F.
Make the stuffing: In a mixing bowl, toss the cheese, olives, bread crumbs, scallions, mint, and eggs until well mixed. Fill the pocket in the veal with this mixture.
Arrange the veal in a roasting pan. Lightly brus