Stuffed Roast Veal Breast Recipe

Name: Stuffed Roast Veal Breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups coarse stale bread crumbs, preferably from a crusty country loaf; 1 pound sweet Italian sausage meat; 1/4 cup chopped parsley; 1/2 cup chopped onion; 1 teaspoon freshly ground black pepper; 3 to 4 cloves garlic, peeled, crushed and chopped (2 teaspoons); 1 3 1/2- to 4- pound veal breast (4 to 5 ribs); 1 tablespoon olive oil; 1 teaspoon salt; 1 large onion, sliced; 1/2 cup water; 2 pounds medium-size potatoes (about 6), peeled and halved lengthwise

Servings: persons

2 1/2 cups coarse stale bread crumbs, preferably from a crusty country loaf
1 pound sweet Italian sausage meat
1/4 cup chopped parsley
1/2 cup chopped onion
1 teaspoon freshly ground black pepper
3 to 4 cloves garlic, peeled, crushed and chopped (2 teaspoons)
1 3 1/2- to 4- pound veal breast (4 to 5 ribs)
1 tablespoon olive oil
1 teaspoon salt
1 large onion, sliced
1/2 cup water
2 pounds medium-size potatoes (about 6), peeled and halved lengthwise

1
In a bowl, mix together the stuffing ingredients.
2
Put the veal breast meat side up on a flat surface.
3
Using a sharp, thin knife, slice along the widest side of the breast, as close to the bones as possible, to create a deep pocket.
4
Push the stuffing into the cavity and press on it to distribute it evenly over the bones.
5
Tie the open end shut with soft kitchen string, wrapping it twice to secure the stuffing inside.
6
Heat the olive oil in a large casserole.
7
Sprinkle the meat all over with salt, and when the oil is hot, brown the meat for a total of 30 minutes over medium heat, turning occasionally so it is uniformly brown.
8
Add the sliced onion and water; cover, reduce heat to very low and cook 1 hour.
9
Preheat the oven to 400 degrees.
10
Remove the meat to a platter.
11
In the remaining juices (about 1 1/2 cups), arrange the potatoes in one layer.
12
Put the roast on top, meat side up, and cook, uncovered, in the oven for 30 to 40 minutes, until the meat is nicely browned on top and the potatoes are cooked through.
13
At this point, the roast is cooked enough so the ribs can be twisted and pulled away from the meat.
14
Slice the meat, following the shape of the ribs and slicing right through the cartilage bones.
15
Serve each person one slice with potatoes and pan juices.

347

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 12 ingredients. The key ingredients include: 2 1/2 cups coarse stale bread crumbs, preferably from a crusty country loaf, 1 pound sweet Italian sausage meat, 1/4 cup chopped parsley, 1/2 cup chopped onion, and more.

Yes, Stuffed Roast Veal Breast 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!

Stuffed Roast Veal Breast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions