Stuffed Veal Wraps with Mushrooms and Blue Cheese
Recipe and Photo by Jess Pryles
Enjoy this scrumptious veal wrap with mushrooms and blue cheese nestled inside.
2 tablespoons butter
1 small yellow onion, finely diced
16 ounces fresh crimini mushrooms, finely diced
2 teaspoons fresh thyme leaves
1 teaspoon kosher salt
4 ounces spinach leaves finely chopped
½ cup breadcrumbs
2 pounds veal cutlets (12 thin slices)
4 ounces blue cheese crumbles
1 tablespoon olive oil
Additional salt to season meat
Start by making the filling. Place a saucepan over medium low heat. Place butter in saucepan, then add the onions and cook until translucent, about 3-4 minutes. Add the mushrooms, thyme and 1 teaspoon of salt, and cook an additional 2-3 minutes until mushrooms are soft. Add the spinach and breadcrumbs, cook another 2 minutes until spinach is wilted, then remove from heat and allow to cool.
To assemble each wrap, lay one of the veal slices on a board, then spoon about 1 tablespoon of the mushroom mixture on top. Use the back of a spoon to spread the mixture across the surface of the veal. The filling should be no more than ¼ inch thick. Crumble 1-2 teaspoons of blue cheese over the top of the filling. Roll the veal in on itself starting at one end, then use a toothpick to secure the other end forming the roll.
Add the olive oil to a large skillet (preferably cast iron), and place over medium high heat on an indoor stove or outdoor grill. Once the pan is hot, add the veal wraps. Cook for 5-7 minutes until a golden brown crust has formed. Turn the wraps over and cook another 5-7 minutes until cooked throughout.
Nutritional Information Per Serving
150 mg cholesterol; less than 2g fiber; 3g sugar; 0% DV Vitamin D; 15% DV calcium; 15% DV iron; 20% DV potassium.