Spinach Stuffed Veal Roulade

Recipe and photo contributed by Amanda Heckert Yield:  10 slices
Prep Time:  20 minutes Cook Time:  1 hour 20 minutes

Spinach Stuffed Veal Roulade

Tender veal is a sumptuous treat any time but this version makes that to another level of elegance and this result is worthy of any celebration. It's surprisingly easy and is sure to impress.


3 tablespoons olive oil, divided

2 carrots (about 1 cup), finely diced

2 celery stalks (about 1 cup), finely diced

1 medium onion (about 1½ cups), finely diced

4 cloves garlic, minced

1 cup chopped frozen spinach, defrosted and drained well

1 tablespoon fresh marjoram or oregano, chopped

⅛ teaspoon freshly grated nutmeg

2 teaspoons kosher salt, divided

1 teaspoon freshly ground pepper, divided

1½ pounds boneless veal breast roast, trimmed and butterflied

½ cup toasted pine nuts

2 cups veal stock or low sodium chicken stock


  1. Heat 2 tablespoons of olive oil in a medium skillet over a high heat. Add the carrots, celery, and onion. Sauté until the vegetables are soft and slightly caramelized, 5 to 6 minutes. Add the garlic, spinach, fresh marjoram, and nutmeg and stir to combine. Cook until the garlic is fragrant, 2 to 3 minutes. Season with 1 teaspoon kosher salt, and ½ teaspoon freshly ground pepper. Set aside to cool.
  2. Season the veal on all sides with the remaining salt and pepper, then lay butterflied side up on a clean work surface. Spread the cooled spinach mixture in an even layer over the veal, then sprinkle with toasted pine nuts. Roll the veal, jelly roll style, into a tight log. Tie the roast with kitchen twine with about 2 inches of space in between each knot to  secure the stuffing.
  3. Preheat oven to 375°F. Heat a 10-inch ovenproof heavy bottom skillet over high heat. Add 1 tablespoon olive oil, and sear the roulade seam-side down. When golden brown, rotate a quarter turn and repeat to sear all sides.  When the roast is evenly browned add the stock to the pan.
  4. Transfer to the oven and roast until the internal temperature reaches 160ºF, about 1 hour. Tent with foil and let rest 10 minutes before slicing.  Remove the twine with poultry shears and cut in ¾-inch slices. Drizzle remaining pan juices from the skillet over the slices before serving.

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