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Veal Stuffed with Shiitake Mushrooms and Provolone

Servings: 2


For Stuffed Veal:
8 ounces veal leg (4 medallions), pounded thin
Salt and pepper, to taste
1/2 teaspoon minced garlic
1/2 teaspoon minced shallots
Olive oil, for sautéing
2 oven-roasted or sun-dried Roma tomatoes, julienned fine
1/4 cup chopped spinach
1/4 cup chopped, stemmed shiitake mushrooms
2 tablespoons balsamic vinegar
2 tablespoons port wine
1/4 cup (1 ounce) aged Wisconsin provolone cheese
1/4 cup bread crumbs from a crusty Italian loaf

For Sauce:
1 tablespoon minced garlic
3 tablespoons white wine
1/4 cup heavy cream
2 tablespoons grated aged Wisconsin provolone cheese

Cooking Directions:

For stuffed veal: Prepare the grill according to the manufacturer's directions.

Season the veal with salt and pepper. Set aside.

Sauté the garlic and shallots in a small amount of olive oil. When opaque, add the tomatoes, spinach, and mushrooms. Add the vinegar and wine. Remove to the mixture to a bowl and cool slightly but not completely. Add the cheese until slightly melted. Add the bread crumbs. Add more vinegar, wine, or stock to moisten, if necessary.

Place 2 to 3 tablespoons of stuffing on each veal medallion, and roll. Skewer the meat with toothpicks to keep them from unwrapping. Grill until the veal is done

For sauce: Mix the sauce ingredients in a small bowl. Pour some of the sauce on each plate and over the veal to serve.

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