Try this Stuffed And Roasted Bone-In Veal Breast recipe, or contribute your own.

Still searching for what to cook ?

Name: Stuffed And Roasted Bone-In Veal Breast
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Sweet paprika; 1 lg Stal celery; finely chopped; 1 lb White bread; torn in 1-inch; 1 c Finely-minced parsley; 1 6 pound veal breast; ; pieces; Arrowroot or butter; to; ; (optional); Salt and pepper; 3 tb Butter; 2 Eggs lightly beaten; 1 lg Onion finely chopped; 6 c Chicken Stock

Find the most delicious recipes here

INGREDIENTS

Sweet paprika
1 lg Stal celery; finely chopped
1 lb White bread; torn in 1-inch
1 c Finely-minced parsley
1 6 pound veal breast
; pieces
Arrowroot or butter; to
; (optional)
Salt and pepper
3 tb Butter
2 Eggs ; lightly beaten
1 lg Onion ; finely chopped
6 c Chicken Stock

Servings

INSTRUCTIONS

Cut a pocket in veal breast, or ask your butcher to do it for you. Season pocket with salt and pepper. Preheat oven to 325 degrees. Set aside veal to reach room temperature. In a skillet melt butter over medium-high heat. Add onion and celery and sautJ until onion is tender and golden. In a bowl combine bread and eggs; add onion mixture, parsley and 1 cup of the chicken stock. Season with salt and pepper; mix well. Stuffing should be fairly wet; add a little more chicken stock if needed. Using a long spoon, reach deep inside veal pocket to distribute stuffing evenly. Use a trussing needle and string to sew up pocket. Season roast on all sides with salt and pepper and liberally sprinkle top with paprika. Place in roasting pan, top side up, and roast 3 1/2 hours in all. Baste top with 1/2 cup chicken stock every 45 minutes. Remove roast to a carving board and let sit, loosely covered, 15 minutes while you prepare sauce. Set roasting pan over medium-high heat and add remaining 3 cups chicken stock. Deglaze pan, scraping up browned bits and incorporating them into stock. Boil until stock reduces to 1 1/2 cups. If desired, thicken sauce with arrowroot or butter, or leave as is. Cut center portion of veal breast along chine bone separations into 6 servings. Spoon gravy over each portion. Yield: 6 servings Recipe by: TASTE SHOW #TS4068

NOTES

Alert editor

Stuffed And Roasted Bone-In Veal Breast

Sweet paprika
1 lg Stal celery; finely chopped
1 lb White bread; torn in 1-inch
1 c Finely-minced parsley
1 6 pound veal breast
 ; pieces
 Arrowroot or butter; to
 ; (optional)
 Salt and pepper
3 tb Butter
2 Eggs lightly beaten
1 lg Onion finely chopped
6 c Chicken Stock

Cut a pocket in veal breast, or ask your butcher to do it for you. Season  pocket with salt and pepper. Preheat oven to 325 degrees. Set aside veal to  reach room temperature.    In a skillet melt butter over medium-high heat. Add onion and celery and  sautJ until onion is tender and golden. In a bowl combine bread and eggs;  add onion mixture, parsley and 1 cup of the chicken stock. Season with salt  and pepper; mix well. Stuffing should be fairly wet; add a little more  chicken stock if needed.    Using a long spoon, reach deep inside veal pocket to distribute stuffing  evenly. Use a trussing needle and string to sew up pocket. Season roast on  all sides with salt and pepper and liberally sprinkle top with paprika.  Place in roasting pan, top side up, and roast 3 1/2 hours in all. Baste top  with 1/2 cup chicken stock every 45 minutes.    Remove roast to a carving board and let sit, loosely covered, 15 minutes  while you prepare sauce. Set roasting pan over medium-high heat and add  remaining 3 cups chicken stock. Deglaze pan, scraping up browned bits and  incorporating them into stock. Boil until stock reduces to 1 1/2 cups. If  desired, thicken sauce with arrowroot or butter, or leave as is. Cut center  portion of veal breast along chine bone separations into 6 servings. Spoon  gravy over each portion.    Yield: 6 servings        Recipe by: TASTE SHOW #TS4068

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (3987g)
Recipe Makes: 1 servings

Calories: 2104
Calories from Fat: 1071 (51%)

Amt Per Serving		% DV

	Total Fat 119g	159 %
	Saturated Fat 46.7g	233 %
	Monounsaturated Fat 44.8g
	Polyunsanturated Fat 14.4g
Cholesterol 2292.9mg		706 %
Sodium 5223.3mg		180 %
Potassium 3889.5mg		102 %
Total Carbohydrate 116.4g		34 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 114.1g
Protein 137.2g		196 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2104

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe