1/3 cup fresh parsley, washed and chopped 4-6 cloves garlic, finely minced 3-4 tablespoons extra virgin olive oil 1/2 teaspoon paprika 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1 1/2 cups Italian style bread crumbs 1/3 teaspoon oregano flakes 1/3 teaspoon basil flakes 1/4 teaspoon red pepper flakes pinch of powdered sage pinch of salt 1/4 grated Parmesan or Romano cheese 1/4 cup pitted black olives, finely chopped
Pour olive oil into a bowl. Add herbs, chopped garlic, and other stuffing ingredients except bread crumbs and cheese. Allow to sit 10 minutes to infuse the herbs. Stir in the cheese and bread crumbs. If mixture is too dry, stir in a few tablespoons of hot water or chicken broth until you've reached the right consistency. If mixture is too liquid, add a few tablespoons of bread crumbs.
Veal:
1 4-5 lb veal breast with pocket olive oil spray garlic powder onion powder paprika salt pepper
Have the butcher make a large pocket in the side of a 4-5 lb veal breast. Rinse the veal and dry. Open the pocket and pat in the stuffing, with the largest portion in the center. Close the pocket with wooden toothpicks, tie shut with kitchen twine, or simply leave as is.
Brush or spray the veal breast thoroughly with olive oil spray. Sprinkle with with a light coating of garlic powder, onion powder, paprika, salt, pepper.
Roast at 300°F degrees for 2 1/2 to 3 hours, or until tender and juice no longer runs pink, spraying every 45 minutes or so with olive oil spray.
It's better to slightly undercook this than to overcook, because if the veal is overcooked it will become tough and dry. If you suspect the veal is nearly cooked but hasn't browned yet,spray with olive oil one last time, turn up the heat to 375 and finish it for 10-15 minutes to brown.
Sprinkle with a light dusting of paprika down the center and garnish with fresh parsley.
