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.

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 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.

That's it — enjoy your meal!

Stuffed Veal Breast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions