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Ingredients

• 2 Tbs. unsalted butter
• 1 yellow onion, finely chopped
• 1 lb. ground veal
• 1/2 cup fresh bread crumbs
• 1 garlic clove, minced
• 1/2 cup finely chopped fresh spinach
• 1 tsp. grated lemon zest
• 1/4 tsp. freshly grated nutmeg
• 1 egg, beaten
• Salt and freshly ground pepper, to taste
• ; 1 boneless veal breast, about 3 lb.
• Salt and freshly ground pepper, to taste
• 2 hard-cooked eggs, peeled and cut into 1/4-inch slices
• 4 thin slices boiled ham, about 1/4 lb. total, cut into thin strips
• 2 Tbs. unsalted butter
• 2 Tbs. canola oil
• 1 yellow onion, chopped
• 1 carrot, chopped
• 1 celery stalk, thinly sliced
• 1/2 cup dry white wine, such as Chardonnay
• 1 cup chicken broth

Description

When Sliced, A Stuffed Breast Of Veal Makes A Dramatic Presentation. By All Means Ask A Butcher To Bone The Breast For You, Although The Task Isn’t As Daunting As It Might Sound. You’ll Save Money Removing The Bones Yourself And It’s Go

Williams-Sonoma