Name: Chard and Mushroom-Stuffed Breast of Veal
Yield: 8 Servings
Ingredients: 2 ounces dried porcini mushrooms; 1 bunch Swiss chard (about 12 ounces), stalks removed, coarsely chopped; Kosher salt; 3 tablespoons olive oil; 2 cups chopped leeks (white and pale-green parts only); 2 cups chopped onions; 6 garlic cloves, chopped; Freshly ground black pepper; 1 pound crimini (baby bella) mushrooms, trimmed, finely chopped; 2 teaspoons chopped fresh sage; 4 cups 1/2' cubes day-old white bread; 1 cup finely grated Parmesan; 2 eggs, whisked to blend; 8 teaspoons Hungarian sweet paprika, divided; 2 tablespoons kosher salt plus more for seasoning; 5 teaspoons chopped fresh sage, divided; 4 teaspoons freshly ground black pepper plus more for seasoning; 1 teaspoon ground cardamom; 1 4–6-pound trimmed boneless veal breast halved crosswise into two 12x8' (approx.) pieces; 2 tablespoons olive oil; 2 cups finely sliced leeks (white and pale-green parts only); 2 cups finely chopped carrots; 1 cup finely chopped celery; 1 cup finely chopped onion; 2 cups dry white wine; 1 cup (or more) low-salt chicken broth

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Marcus Nilsson

Dress up this humble cut of meat by rolling it around a stuffing of mushrooms and greens.

Recipe notes