Breast Of Veal Stuffed With Lemon, Pancetta, And Rosemary By Eme

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
1142
FAT
145%
CHOL
37%
SOD
331%

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Ingredients for 6 servings

1 tablespoon salt

2 cups Italian seasoned breadcrumbs

4 tablespoons fresh lemon juice

1 cup chicken stock

1 (4 lb) boneless breasts of veal (brisket end of or an 8 1/2 pound breast of veal, boned)

1 lemon, zest of

1 1/4 teaspoons fresh ground black pepper

ESSENCE of Emeril Creole Seasoning (also referred to as Bayou Blast)

2 1/2 tablespoons paprika

2 teaspoons Emeril's Original Essence

1 tablespoon dried thyme

1 tablespoon cayenne pepper

2 fresh rosemary sprigs

1/2 cup freshly grated parmesan cheese

1 tablespoon dried oregano

1 tablespoon onion powder

2 tablespoons garlic powder

3 tablespoons garlic

1 1/2 tablespoons minced fresh rosemary , plus

1 tablespoon black pepper

1/2 cup extra-virgin olive oil

2 tablespoons salt

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