Veal Rollage with Cabernet Cream Sauce

ART: Chef Hat

2 – 5 ounce pieces of thin veal loin-tenderized
1 cup of spinach (cooked)
1/2 cup seasoned bread crumbs
1 tsp saute dust
1/2 tsp oregano
1 tbs Feta cheese
1/4 cup veggie stock

Mix together spinach, crumbs, saute dust , oregano, cheese and stock. Place mixture into the veal and roll. Bake at 350 for 7-8 minutes. Slice into medallions.

Cabernet Cream Sauce Ingredients:
1 tbs of butter
1/4 cup of red wine
1/2 cup of heavy cream
salt and pepper to taste

Melt butter, add wine, salt and pepper. Reduce and simmer 1-2 minutes. Add heavy cream and reduce until texture is velvety.

Serves 2

blog comments powered by Disqus