Stuffed Veal Breast Recipe

Name: Stuffed Veal Breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove, sliced in half; 1 egg; 1/2 cup white wine; 3 tablespoons white wine; kosher salt & freshly ground black pepper; 1/2 teaspoon nutmeg, freshly grated; 2 tablespoons fresh parsley, chopped (heaping); 1 tablespoon breadcrumbs, freshly grated (heaping); 1/2 lb italian sweet sausage, removed from their casings (I use flavored chicken sausages such as spiced apple); breast of veal, with a pocket cut into it by the butcher; 5 slices bacon or 5 slices pancetta; 1 shallot, sliced thick; 5 -6 cups veal broth or 5 -6 cups chicken broth

Servings: persons

1 garlic clove, sliced in half
1 egg
1/2 cup white wine
3 tablespoons white wine
kosher salt & freshly ground black pepper
1/2 teaspoon nutmeg, freshly grated
2 tablespoons fresh parsley, chopped (heaping)
1 tablespoon breadcrumbs, freshly grated (heaping)
1/2 lb italian sweet sausage, removed from their casings (I use flavored chicken sausages such as spiced apple)
breast of veal, with a pocket cut into it by the butcher
5 slices bacon or 5 slices pancetta
1 shallot, sliced thick
5 -6 cups veal broth or 5 -6 cups chicken broth

1
Preheat oven to 275u00b0F; rub the inside of a mixing bowl with the garlic, then chop it and add to the bowl.
2
Stir in egg, 3 tablespoons wine, salt, pepper, and nutmeg; mix in parsley, bread crumbs, and sausage.
3
Stuff the pocket of the veal breast, gently pressing it into the corners; truss pocket closed with small skewers.
4
Lay the bacon or pancetta in the bottom of your braising pan, cover with shallot, and lay the veal on top; cover, and cook on the stove top, on low heat, until the bacon sweats and the shallot softens, about 15 minutes.
5
Add 1/2 cup of wine and bring to a simmer; let reduce until their is just a film of liquid remaining in the pan.
6
Add 1/2 cup broth and reduce again; add in remaining broth to just cover 3/4 of the meat.
7
Cover pan with parchment paper, then the lid, and place in oven until fork tender, about 2 hours.
8
Remove lid and parchment, then baste meat with pan juices to form a glaze; return to oven for 5 minutes, then repeat.
9
Remove from oven and let cool in liquid; slice and serve warm with cooking juices (can also be chilled and served cold).

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 13 ingredients. The key ingredients include: 1 garlic clove, sliced in half, 1 egg, 1/2 cup white wine, 3 tablespoons white wine, and more.

Yes, Stuffed 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.

Stuffed Veal Breast

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