VEAL ROAST FLORENTINE
Servings: 6
Categories : 0-5G Low Carb

4 lbs veal steak -- 2k lb thin
2 cups mozzarella cheese -- shredded
1/4 tsp pepper
1 pepper -- chopped
2 tsp poultry seasoning
2 tbsp olive oil
2 tsp basil
12 fl oz chicken broth -- 485ml
1 1/2 tsp garlic powder
1/4 cup dry white wine -- or water
1 1/4 lbs frozen chopped spinach -- 625g drain
1 tbsp cornstarch
1 tsp salt

Season outside of meat with pepper,1/2 tsp poultry seasoning, basil and garlic powder;turn meat over. Combine spinach, salt, cheese, and red pepper with remaining 1 1/2 tsp poulty seasoning and basil, an 1 tsp garlic powder. Spread evenly over meat. Tightly roll up meat; tie with string at 1 in intervals. Heat oil in dutch oven or heavy roasting pan; brown roast on all sides pour broth on top. Cover tightly; roast at 350f for 1 1/2 hours or until 165f internal temp. Remove roast to carving board; keep warm. Strain liquid and skim fat. Combine wine and cornstarch, stir into liquid. Bring to boil, simmer 5 min, stirring, until thickened.

Per Serving (excluding unknown items): 518 Calories; 27g Fat (48.4% calories from fat); 58g Protein; 8g Carbohydrate; 3g Dietary Fiber; 230mg Cholesterol; 782mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 2 Fat.