FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Meat RecipesVeal Recipes >  Classic Stuffed Breast of Veal

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

CLASSIC STUFFED BREAST OF VEAL

1080 Recipes (Spain)
Serves 8-9

Ingredients

• 3 carrots
• 1 boneless veal breast, 3 1/4 pounds
• 9 ounces ground veal
• 4-ounce piece of Serrano ham or prosciutto, cut into 3/4-inch wide strips
• 1 hard-cooked egg, cut into wedges
• 4 tablespoons olive oil
• 1 large onion, chopped
• 1 apple, peeled, cored, and chopped
• 3/4 cup dry white wine
• salt
 

Directions

Cut two of the carrots into lengthwise strips, discarding the centers. Slice the remaining carrot.

Open out the breast of veal, spread the ground veal in the center, and place the strips of ham and strips of carrot on top and all along it. Add the hard-cooked egg and season with salt. Roll up the veal and tie securely with fine kitchen string.

Heat the oil in a pan. Add the veal and cook over medium heat, turning frequently, for 8-10 minutes, until evenly browned all over. Remove from the pan and set aside.

Add the onion to the pan and cook over low heat stirring occasionally, for about 10 minutes, until golden brown.

Return the veal to the pan add the apple, sliced carrot, and a pinch of salt, and pour in the wine. Bring to a boil, pour in enough water almost to cover the meat and bring back to a boil. Lower the heat, cover, and simmer for 1 1/4 hours, until the veal is tender and the sauce has reduced.

Lift the veal out of the pan and remove and discard the string. Cut into slices about 1/2 inch thick and place on a warm serving dish.

Pass the sauce through a food mill or process in a food processor. Transfer to a sauceboat.

Serve immediately with little mounds of vegetables or Mashed Potatoes.
 

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

 

RELATED RECIPES

  Veal Recipes   |   Asian Style Veal Shank w/Gremolata   |   Braised Veal Cheeks, Pumpkin Polenta   |   Broiled Veal Chop   |   Broiled Veal Steak   |   Calf's Head (1846)   |   Classic Stuffed Breast of Veal   |   Grilled Veal Chops with Apples   |   Grilled Veal Chops, Oregano & Lemon   |   Herb Crusted Veal Tenderloin   |   Lemon Mustard Veal Chops   |   Medallions of Veal Chasseur   |   Mock Pigeons (1875)   |   Osso Buco   |   Osso Buco, Milanese   |   Osso Buco In Sauce   |   Osso Buco (Veal Or Lamb)   |   Panfried Veal Cutlets   |   Pecan Veal Roast, Mushroom Sauce   |   Rack of Veal, Chestnut Stuffing   |   Roman Saltimbocca   |   Sauteed Veal Medallions   |   Spanish Style Veal Shoulder   |   Spicy Veal Roast   |   Stuffed Veal Breast   |   Stuffed Veal Bundles, Pepper Sauce   |   Stuffed Veal Chops   |   Stuffed Veal Roast   |   Tangerine Veal Medallions   |   Veal Birdies Tidewater Style   |   Veal Breast w/Mushroom Rice Stuffing   |   Veal Chops with Cherry BBQ Sauce   |   Veal Chops a l'Orange   |   Veal Chops with Onions   |   Veal Cutlets with Bacon & Gruyere   |   Veal with Dark Rum & Port Wine   |   Veal and Fennel Fricassee   |   Veal Loin Chops with Sage   |   Veal Marsala Over Pasta   |   Veal Meatballs & Marsala Mushroom Sauce   |   Veal Meatloaf   |   Veal Medallions with Papaya   |   Veal and Peppers   |   Veal Roast with Irish Whiskey Cream   |   Veal Roulade Stuffed with Duxelles   |   Veal Scallopine, Orange Lime Sauce   |   Veal Scalloppine with Vanilla   |   Veal Tongue with Green Sauce  
  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

 

FoodReference.com Logo

 

 

Popular Pages