Stuffed Breast Of Veal – a delicious recipe with veal, veal, onions, oil, bread crumbs, egg. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
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1
Have the butcher cut a deep pocket in the veal.
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2
Saute one onion in the oil or shortening and add the chopped meat.
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3
Add bread crumbs, half a can of tomato sauce, egg and salt and pepper.
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4
Stuff the mixture into the veal pocket.
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5
Sew end closed.
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6
Slice the remaining onion and the celery with leaves into a roasting pan. Add the water.
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7
Place veal in the pan, bone side down, and spread with the rest of the tomato sauce.
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8
Bake 2 hours, covered.
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9
Uncover and bake another 30 minutes to brown.
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10
Place veal on a large platter.
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11
Strain gravy and thicken if desired with cornstarch diluted in a little cold water.
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12
Bring to a boil.
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13
Serve with the veal.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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