Braised Breast of Veal with Onions and Herbs: Petto di Vitello con Cipolline e Mentuccia Recipe

Name: Braised Breast of Veal with Onions and Herbs: Petto di Vitello con Cipolline e Mentuccia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 to 6 pounds of veal breast, with bones in, fat trimmed; 1 tablespoons extra-virgin olive oil, plus 1/2 cup extra-virgin olive oil; Salt and black pepper; 1 tablespoon chopped thyme leaves; 1 tablespoon chopped rosemary leaves; 1 tablespoon chopped parsley leaves; 1/2 pound cippolline, peeled, a cross cut in the base of each; 1/2 cup red wine; 1/2 cup fresh mint leaves; 5 red jalapenos, split, seeded and cut into 1/4-inch half moons

Servings: persons

5 to 6 pounds of veal breast, with bones in, fat trimmed
1 tablespoons extra-virgin olive oil, plus 1/2 cup extra-virgin olive oil
Salt and black pepper
1 tablespoon chopped thyme leaves
1 tablespoon chopped rosemary leaves
1 tablespoon chopped parsley leaves
1/2 pound cippolline, peeled, a cross cut in the base of each
1/2 cup red wine
1/2 cup fresh mint leaves
5 red jalapenos, split, seeded and cut into 1/4-inch half moons

1
Lightly oil a pot large enough for the breast to fit it, cutting the meat into 2 or 3 pieces if necessary.
2
Pour in water to cover.
3
Add the salt and pepper, the oil and the herbs and cover.
4
Cook over medium-low heat until the water has evaporated and the meat has started to brown, about 2 hours.
5
urn the meat and continue cooking until second side is deep golden brown adding more water if necessary.
6
When very tender, remove to a serving platter.
7
Degrease the pan and add the cippolline.
8
Saute over high heat until lightly browned.
9
Return the meat to the pan and add the wine.
10
Cover and simmer until the onions are cooked, about 10 to 15 minutes.
11
Let the meat rest 5 minutes before slicing.
12
Finish with mint leaves and chiles and serve.

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 to 6 pounds of veal breast, with bones in, fat trimmed, 1 tablespoons extra-virgin olive oil, plus 1/2 cup extra-virgin olive oil, Salt and black pepper, 1 tablespoon chopped thyme leaves, and more.

Yes, Braised Breast of Veal with Onions and Herbs: Petto di Vitello con Cipolline e Mentuccia falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Breast of Veal with Onions and Herbs: Petto di Vitello con Cipolline e Mentuccia

How did you like this recipe?

Frequently Asked Questions