Stuffed Breast of Veal
Recipe information
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Cooking:
45 min.
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Servings per container:
15
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Source:

Ingredients for - Stuffed Breast of Veal

1. Vegetable oil - ¼ cup
2. Sliced mushrooms - 1 cup
3. Grated carrot - 1 cup
4. Chopped celery - 1 cup
5. Chopped onion - 1 cup
6. Garlic, minced - 2 cloves
7. Chopped fresh parsley - ¼ cup
8. Eggs - 2
9. Water, or as needed - ½ cup
10. Salt and pepper to taste - ½ cup
11. Cubed white bread - 8 cups
12. Veal breast - 5 pounds
13. Paprika - 1 teaspoon
14. Onion Powder - ½ teaspoon
15. Garlic powder - ¾ teaspoon
16. Salt and pepper to taste - ¾ teaspoon

How to cook deliciously - Stuffed Breast of Veal

1. Stage

Preheat oven to 400 degrees F (200 degrees C).

2. Stage

Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.

3. Stage

Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.

4. Stage

Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.