Veal Breast with Olive Mushroom Filling


Now here's a veal meal worthy of any special occasion – Veal Breast with Olive Mushroom Filling! One batch serves eight, so invite your nearest and dearest over to dine and wow them with these beautiful veal roulades that look like they took you all day to make. Truth is, they only take 30 minutes to prep - but don't worry, we won't spoil the secret. 


Prep Time:
30 minutes


Cook Time:
1 hour 45 minutes


Total Time:
2 hours 15 minutes




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

  • 2 teaspoons olive oil

  • 1/3 cup dry marsala

  • 2-1/2 cups uncooked mini lasagna or bow tie pasta, cooked

Olive-Mushroom Filling:

  • 2 teaspoons olive oil

  • 1 cup chopped mushrooms

  • 1 cup diced red bell pepper

  • 2 cloves garlic, minced

  • 1/2 cup chopped pitted ripe olives

  • 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary


  1. Heat 2 teaspoons oil in Dutch oven over medium heat until hot. Add mushrooms, bell pepper and garlic; cook and stir 5 minutes or until tender. Stir in olives and rosemary; cool.

  2. Unroll veal breast; trim fat. Spread filling over veal, leaving 3/4 inch border. Starting at short end, roll up jelly-roll fashion; tie with string.

  3. Heat 2 teaspoons oil in same pan over medium heat until hot. Add veal; brown evenly. Pour off drippings. Add Marsala and 1/3 cup 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. Bring cooking liquid to a boil; cook until reduced to 3/4 cup, stirring occasionally. Carve veal. Serve over pasta with sauce.


Nutritional Information Per Serving



32 g


10 g


3 g

Saturated Fat

319 mg


4 g


115 mg cholesterol; 4 g monounsaturated fat; 0.5 g fiber; 15.3 mg niacin; 1.4 mg iron; 14.2 mcg selenium; 3.9 mg zinc; 117.8 mg choline; 0.3 mg Vitamin B6; 1.3 mcg Vitamin B12.