Introduction
Discover the delightful fusion of earthy flavors and tender textures with “Chard and Mushroom-Stuffed Breast of Veal,” a recipe that promises to elevate your dinner experience. This dish blends traditional Italian cooking methods with innovative ingredient pairings, creating an unforgettable main course.
Tips for this Recipe
Preparation of “Chard and Mushroom-Stuffed Breast of Veal” requires attention to detail. Ensure your mushrooms are properly dried before use, as it intensifies their flavor profile. Utilizing kitchen tools like a digital scale for precise measurements and the proper temperature when cooking veal will yield optimal results.
Why You Will Love This Recipe
“Chard and Mushroom-Stuffed Breast of Veal” is an exquisite dish that appeals to both seasoned culinary enthusiasts and those new to gourmet cooking. Its rich, hearty flavors and sophisticated presentation offer a luxurious yet manageable experience for home chefs.
Ingredients
- 2 ounces dried porcini mushrooms
- 1 bunch Swiss chard, stalks removed and coarsely chopped (about 12 ounces)
- Kosher salt to taste
- 3 tablespoons olive oil
- 2 cups leeks (white and pale-green parts only), coarsely chopped
- 2 cups onions, finely chopped
- 6 garlic cloves, minced
- Freshly ground black pepper to taste
- 1 pound crimini mushrooms, finely chopped (about 2 cups)
- 2 teaspoons fresh sage, chopped (plus more for garnish)
- 4 cups bread cubes from day-old white bread
- 1 cup Parmesan cheese, finely grated
- 2 large eggs, beaten
- 8 teaspoons Hungarian paprika (divided into 2 teaspoon increments)
- Kosher salt and freshly ground black pepper for seasoning veal breast
- 1 teaspoon ground cardamom
- 4-6 pounds boneless veal breast, halved into two 12×8″ pieces
Equipment Advised
- Kitchen Shears
- Meat Thermometer
- Spatula Set (Medium-Heavy)
- Mushroom Spiralizer
- Chef’s Knife (8-Inch)
- Digital Kitchen Scale
- Measuring Cup Sets (1 CUP, 2 CUPS, 4 CUPS)
- Rolling Pin
- Mixer Bowl Set (1 Liter)
- Pastry Rolling Mat
- Nonstick Skillet (12-inch)