Stuffed Veal

The first dish that I'm going to be starting off with this morning is veal

And can't go wrong with veal. So let's go ahead and get started on it

Now we're going to start with a long piece of boneless veal. And this one's rather on the thin side

So I'm going to cut it one time. I'm going to butterfly this one time

Make it like a bi-fold. And I'm going to make sure that I don't go all the way through

Make sure you've got a sharp knife for this. Now that I've got it cut, I can come on in here and finish butterflying it

All right. Now this is what Gertie's been waiting on, isn't it, girl

We're going to cover this meat so that I won't get meat juice all over me

And we're just going to start pounding. We don't want it to come apart

So we'll concentrate more on the edges. This is gonna help make it even more tender

Somebody just said I look like Wilma Flintstone. Okay, so I think that'll get it

So now we've got it pounded out. I'm gonna put little house seasoning

All right, I'm gonna wash my hands real quick like. Now we gonna mix some cheeses together I gonna mix an herb flavored goat cheese and a chive flavored cream cheese together And this is gonna be part of the stuffing that goes in our veal

We're gonna save out about a quarter of this because we're gonna be making us a sauce later on

Now I've got a pot of boiling water. We are gonna blanch and shock some arugula

And that doesn't take but just a minute. Just that quick. I'm gonna put it out over here on my towel to dry

All right, now I'm gonna take about 16 leaves of basil, nice big leaves

I'm gonna do the same thing with that. I'm getting ready to stuff the veal

All right. The first thing we're gonna do is take our arugula that we've blanched

and we're gonna lay it out in about a two-inch-wide strip. strip. And then we're going to take roasted yellow peppers

All right now we going to go with a layer of sun tomatoes I just love them love them And now we gonna go with our cheese

We're gonna save about a quarter of that later on for our sauce, so you'll wanna make sure

you remember to save you some. All right, now we're gonna come with our basil

roll it along, and you can see all the beautiful colors that this has

All right, so now we're gonna roll this up, jelly roll style, just like that

Tuck everything in. All right, now I'm gonna take about six pieces of twine

I know that probably most people do their entertaining in restaurants now

because our time schedules are just horrid. But this is so nice

if you can take time to do this. This needs to go in the refrigerator

and sit for at least six hours. So I would just wrap this one in plastic wrap

And I've got one here ready. Mmmm

And we gonna have to kinda curl him around in the pan cause I don't have a pan that wide

So we just gonna curl him around. Add just a little olive oil to that

Now I gonna just lay him down in this pan And oh he all right So I got the veal browned and now we ready to wrap him in a little pig and get him in the oven

So I'm gonna come over here. I've got eight pieces of bacon

Gonna just nestle them up together. There we go. All right. Now we're gonna take this luscious piece of meat

and lay it right there. And then we're just gonna fold our bacon over him just like that

And then we're just gonna tuck, tuck. Now we're gonna put him in a preheated 375 degree oven

and we're gonna cook him to an internal temperature of about 140. You can see how beautiful he's gonna be when we slice him

I hear the veal. I know it's ready because Gertie's sniffing. Oh, look how delicious

All right. He's just beautiful

Now how good are you gonna look when you serve this meal? You'll have him eating out of your hands for at least a week