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How to Make Stuffed Breast of Veal - A Step-by-Step Guide

Stuffed breast of veal is a delicious and impressive dish that is perfect for a special occasion or a celebratory meal. This recipe combines tender veal with a savory and flavorful stuffing, creating a dish that is sure to impress your family and friends. The combination of tender meat and flavorful stuffing makes this a dish that is sure to become a new favorite in your recipe collection.

Veal is a tender and delicate meat that pairs perfectly with a flavorful stuffing. The rich and ...

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Ingredients

  • ¼ cup vegetable oil
  • 1 cup sliced mushrooms
  • 1 cup grated carrot
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • ¼ cup chopped fresh parsley
  • 2 eggs
  • ½ cup water, or as needed
  • salt and pepper to taste
  • 8 cups cubed white bread
  • 5 pounds veal breast
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ¾ teaspoon garlic powder
  • salt and pepper to taste

Information

  • Prep Time: 45 mins
  • Total Time: 45 mins
  • Servings: 15
  • Yield: 1 veal breast

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
  • Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
  • Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

    • Nutrition

    261 cal.

    • Total Fat: 12g
    • Saturated Fat: 3g
    • Cholesterol: 102mg
    • Sodium: 231mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 23g
    • Vitamin C: 3mg
    • Calcium: 57mg
    • Iron: 2mg
    • Potassium: 312mg

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