Easy recipe Chard and Mushroom-Stuffed Breast of Veal

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about two ounces dried porcini mushroomsone bunch Swiss chard (about about twelve ounces), stalks removed, coarsely choppedKosher saltabout three tablespoons olive oilabout two cups chopped leeks (white and pale-green parts only)about two cups chopped onionssix garlic cloves, choppedFreshly ground black pepperone pound crimini (baby bella) mushrooms, trimmed, finely choppedabout two teaspoons chopped fresh sagefour cups one/about two" cubes day-old white breadone cup finely grated Parmesanabout two eggs, whisked to blendeight teaspoons Hungarian, sweet paprika (Recipes by ingridients sweet paprika) dividedabout two tablespoons kosher salt (Recipes by ingridients salt) plus more for seasoningfive teaspoons chopped fresh sage, dividedfour teaspoons freshly ground black pepper plus more for seasoningone teaspoon ground cardamomone four–six-pound trimmed boneless veal breast, halved crosswise into two about twelvexeight" (approx.) piecesabout two tablespoons olive oilabout two cups finely sliced leeks (white and pale-green parts only)about two cups finely chopped carrotsone cup finely chopped celeryone cup finely chopped onionabout two cups dry white wineone cup (or more) low-salt chicken broth. . Chard and Mushroom-Stuffed Breast of Veal.