Description Edit

Makes 8 to 10 servings.

Ingredients Edit

Directions Edit

  1. Season veal with 1 teaspoon thyme, salt, garlic powder and white pepper.
  2. Cook ½ cup onion and mushrooms in butter in large skillet over medium-high heat; combine with rice, cheese, basil, black pepper, remaining 1 teaspoon thyme and egg.
  3. Spread rice mixture evenly on veal breast. Roll veal; tie with string at 1-inch intervals.
  4. Combine celery, carrots, remaining ½ cup onion, bay leaf, peppercorns and wine in large roasting pan; place veal in pan.
  5. Bake at 350 °F for 1½ hours, or until internal temperature reaches 160 °F. Remove bay leaf.
  6. Pan juices may be thickened to serve with veal.

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