Stuffed Breast of Veal with Parsley and Onions

Name: Stuffed Breast of Veal with Parsley and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 baguette, soaked in warm water and squeezed to remove as much water as possible, and cut into little pieces; 3 cloves garlic, minced; 1 bunch of fresh parsley, finely chopped; 3 large onions, peeled and finely diced; 2 large eggs; Salt and freshly ground pepper to taste; 3 pounds veal breast, without the bone, with a pocket cut into the meat; 3 tablespoons vegetable oil, or enough to coat the bottom of the casserole; 2 or 3 carrots, peeled and cut into rounds; 1 or 2 tomatoes, peeled and diced; 1 teaspoon powdered ginger

Servings: persons

1/2 baguette, soaked in warm water and squeezed to remove as much water as possible, and cut into little pieces
3 cloves garlic, minced
1 bunch of fresh parsley, finely chopped
3 large onions, peeled and finely diced
2 large eggs
Salt and freshly ground pepper to taste
3 pounds veal breast, without the bone, with a pocket cut into the meat
3 tablespoons vegetable oil, or enough to coat the bottom of the casserole
2 or 3 carrots, peeled and cut into rounds
1 or 2 tomatoes, peeled and diced
1 teaspoon powdered ginger

1
Mix the soaked baguette, garlic, parsley, one of the diced onions, the eggs, and salt and freshly ground pepper to taste in a medium bowl.
2
Season the outside and the pocket of the veal with salt and freshly ground pepper.
3
Place the stuffing in the veal pocket.
4
Using skewers or large toothpicks, close off the pocket to seal in the stuffing.
5
Heat a thin film of oil in a heatproof casserole large enough to hold the veal, and slide the stuffed veal on top.
6
Sear the veal on all sides until golden brown, then remove to a plate.
7
Spoon the remaining onions, the carrots, tomatoes, and ginger into the casserole.
8
Season with salt and freshly ground pepper to taste, and cook until the onions are translucent.
9
Return the veal to the casserole, and add enough water to cover the veal halfway.
10
Simmer, covered, for 1 1/2 hours, or until tender.
11
Cool, and refrigerate overnight.
12
The next day, remove the fat that has accumulated, and slice the veal with its stuffing.
13
Heat the veal slices in the veal juices with the vegetables for about 20 minutes, or until heated through and serve on a plate with green beans and onions (see page 315).

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/2 baguette, soaked in warm water and squeezed to remove as much water as possible, and cut into little pieces, 3 cloves garlic, minced, 1 bunch of fresh parsley, finely chopped, 3 large onions, peeled and finely diced, and more.

Yes, Stuffed Breast of Veal with Parsley and Onions 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.

That's it — enjoy your meal!