Try this Stuffed Veal Breast recipe, or contribute your own.
Suggest a better descriptionFor this recipe we used what the butcher calls the first cut or brisket cut ofthe veal breast - it's the thicker, upper portion Special equipment: aninstant-read thermometer Put oven rack in middle position and preheat ovento 350°F. Make stuffing: Toast bread cubes on baking sheet until dry andbeginning to brown on edges, about 15 minutes. (Leave oven on.) Cook celery,onion, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoonsbutter in a 12-inch heavy skillet over moderate heat, stirring occasionally,until vegetables are softened, about 3 minutes. Transfer to a small bowl. Heatremaining 2 tablespoons butter in cleaned skillet over high heat until foamsubsides, then sauté livers with 1/4 teaspoon salt and 1/8 teaspoon pepper untiledges are browned but livers are still pink inside, about 3 minutes. Transfer toa cutting board and cool completely, then cut livers into 1/4-inch dice.Whisk together eggs and milk in a large bowl, then stir in bread, vegetablemixture, livers, dill, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Let stand atroom temperature until bread has absorbed liquid, about 10 minutes. Prepareveal: Trim as much excess fat as possible from veal, then lay meat on a worksurface. Beginning at center of thickest edge of veal breast, insert a largeknife horizontally into center of veal and cut a pocket as evenly as possible,leaving a 1-inch border on 3 sides. Open pocket and sprinkle inside with 1/4teaspoon salt and 1/8 teaspoon pepper. Fill pocket with stuffing and coveropening with bacon slices. Rub outside of veal with oil and sprinkle withremaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Transfer veal toa small roasting pan. Add stock to pan, then cover pan tightly with foil androast veal 1 1/2 hours. Remove foil and baste veal with stock, then roast,uncovered, until well browned and thermometer inserted diagonally 2 inches intostuffing registers 190°F, about 1 hour more. Transfer veal to a platter andlet stand, loosely covered with foil, 20 minutes before slicing. Serve warm orat room temperature. Cooks' note:Veal can be roasted 1 day ahead and cooled,uncovered, then chilled, wrapped in plastic wrap. Slice while cold, then rewrapand bring to room temperature before serving. Makes 10 servings (as part oflarger meal). Recipe By: Gourmet April 2004
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Serving Size: 1 Serving (107g) | ||
Recipe Makes: 10 P Servin | ||
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Calories: 135 | ||
Calories from Fat: 84 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 292.7mg | 90 % | |
Sodium 169mg | 6 % | |
Potassium 163.1mg | 4 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.1g | ||
Protein 11.1g | 16 % | |
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. |
Calories per serving: 135
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