Veal Breast Mushroom Roulade


If you've got a little extra time to play with, roll up your sleeves (and your veal!) and take a crack at this delightful Veal Breast Mushroom Roulade. That extra time the veal spends simmering in a rich and savory marsala sauce makes all the difference when it comes to a tender taste on the plate. We'll even throw in 31g of protein as a bonus for your patience.


Prep Time:
30 minutes


Cook Time:
1 hour 45 minutes


Total Time:
2 hours 15 minutes




  • 1 boneless veal breast (about 2-1/2 to 3 pounds)

  • 1/2 teaspoon salt

  • 1 tablespoon olive oil

  • 1/3 cup dry Marsala wine

  • 1/3 cup water


  • 1 tablespoon olive oil

  • 4 cups chopped button and cremini mushrooms

  • 1 tablespoon minced garlic

  • 1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried rosemary leaves

  • salt and pepper


  1. Prepare filling. Heat 1 tablespoon oil in stockpot over medium heat until hot. Add mushrooms and garlic; cook and stir 5 to 7 minutes or until mushrooms are tender and liquid has evaporated. Stir in rosemary. Season with salt and pepper, as desired. Remove from heat; cool.

  2. Unroll veal breast; trim fat. Sprinkle evenly with 1/2 teaspoon salt. Spread filling evenly over veal, leaving 3/4 inch border. Roll up jelly-roll fashion; tie with string at 1-1/4 inch intervals.

  3. Heat 2 teaspoons oil in same pan over medium heat until hot. Add veal; brown evenly. Pour off drippings. Add Marsala and water; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours or until veal is fork-tender.

  4. Remove veal; keep warm. Skim fat from cooking liquid. Carve veal crosswise into slices. Serve with cooking liquid, if desired.

Chef’s Tip: *A boneless veal breast will yield three and one-half 3-ounce cooked, trimmed servings per pound.


Nutritional Information Per Serving



31 g


13 g


4 g

Saturated Fat

279 mg


3 g


115 mg cholesterol; 0.3 g fiber; 7 g monounsaturated fat; 15.7 mg niacin; 0.3 mg Vitamin B6; 1.5 mcg Vitamin B12; 1.0 mg iron; 21.9 mcg selenium; 4.6 mg zinc; 8.2 mg choline.