Veal Breast with Olive Mushroom Filling

Prep Time:
30 mins.
Cook Time:
1 3/4 hrs.


  • 1 boneless veal breast (2 1/2 - 3 pounds)
  • 2 teaspoons olive oil
  • 1/3 cup dry Marsala
  • 2 1/2 cups uncooked mini lasagna or bow tie pasta, cooked

Olive-Mushroom Filling

  • 2 teaspoons olive oil
  • 1 cup chopped mushrooms
  • 1 cup diced red bell pepper
  • 2 cloves garlic, minced
  • 1/2 cup chopped pitted ripe olives
  • 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary


  1. Heat 2 teaspoons oil in Dutch oven over medium heat until hot. Add mushrooms, bell pepper and garlic; cook and stir 5 minutes or until tender. Stir in olives and rosemary; cool.
  2. Unroll veal breast; trim fat. Spread filling over veal, leaving 3/4" border. Starting at short end, roll up jelly-roll fashion; tie with string.
  3. Heat 2 teaspoons oil in same pan over medium heat until hot. Add veal; brown evenly. Pour off drippings. Add Marsala and 1/3 cup water; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until veal is fork-tender.
  4. Remove veal; keep warm. Skim fat. Bring cooking liquid to a boil; cook until reduced to 3/4 cup, stirring occasionally. Carve veal. Serve over pasta with sauce.