Ingredients:

Filling
2 tablespoons of olive oil, divided
1 small red bell pepper, chopped
1 cup of chopped mushrooms
3 green onions, chopped
2 garlic cloves, pressed
1/2 cup of chopped flat-leaf (Italian) parsley
Veal Roll
2 1/2 – 3 pounds of boneless veal breast
2/3 cup of reduced sodium chicken broth
1/2 teaspoon of salt
1/4 teaspoon of freshly ground black pepper

Methods:

Heat half the oil in a Dutch oven (or large pot with cover) over medium heat.Add pepper, mushrooms, onions, and garlic.Cook, stirring occasionally, 5 minutes until vegetables are softened.Transfer to a bowl stir in parsley.Wipe out Dutch oven.

Unroll veal breast.Spread filling over veal, leaving a 1/4-inch border.Roll up, jelly-roll style, from short end tie with kitchen string. Sprinkle veal with salt and pepper.

Heat remaining tablespoon of oil in Dutch oven over medium heat.Add veal roll and brown evenly. Pour off excess oil. Add chicken broth.Bring to a boil reduce heat to low.Cover and simmer 1 1/2 to 1 3/4 hours or until veal is very tender.

Transfer veal to a cutting board.Skim fat from cooking liquid increase heat to high and reduce liquid to 3/4 cup.Carve veal into slices serve with sauce.