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Veal Breast

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morwen Mar 12, 2008 06:05 AM

I snagged a couple of veal breasts on sale. Have never made them before. What are your favorite ways of preparing them?

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    Diane in Bexley RE: morwen Mar 12, 2008 06:37 AM

    Brings back memories of my childhood! How large are the veal breasts? My mother used to have the butcher cut her half a breast, about 4-6 lb. with a horizontal pocket and stuff it. Even if you don't have a pocket, it is easy to cut with a sharp boning knife. Here's her recipe with 2 different stuffing options:

    For Basic meat
    4-6 lb. veal breast - cut horiztonal pocket on 1 side to make room for stuffing
    1 large chopped onion
    3-4 thinly diced carrots
    1 cup chicken broth
    1/2 cup white wine
    sprig of parsley, s&p, garlic, paprika to taste
    optional herbs (tarragon, rosemary, chives, thyme)

    Stuffing #1 (Bread)
    1 pkg Pepperidge Farm stuffing croutons or 6 cups cubed toasted bread
    1 large onion chopped
    1 lb. sliced mushrooms
    2-3 finely diced carrots
    2 eggs
    s&p, garlic, paprika to taste
    2 1/2 cups chicken broth
    1 stick butter or 1/4 cup oil

    Sautee veggies in butter/oil till soft (not browned). In large bowl, combine bread cubes, veggies, seasoning, and broth, mix well. Stuffing should be wet but not sopping. Add more liquid if necessary. Stuff veal breast, use skewers or sew up pocket to contain stuffing. In large greased roasting pan, strew onions & carrots on bottom, seasoned veal breast. Roast in 375 preheated oven for 30 min until veal is lightly browned. Add chicken broth & wine, cover tightly with alum foil. Bake another 2 hours.

    Stuffing #2 - Meat
    1.5 lb. ground veal or beef or combo
    2 eggs
    1/2 cup matzo meal or bread crumbs
    s&p, garlic, paprika to taste
    1 small onion, finely chopped

    Combine all ingredients as for meatloaf. Stuff in cavity, proceed as for recipe above.

    1 Reply
    1. re: Diane in Bexley
      r
      rockycat RE: Diane in Bexley Mar 12, 2008 06:58 AM

      We do the same with cutting a pocket, stuffing, and roasting. I use a modification of a recipe from the NY Times Passover cookbook. Mainly I change out the green beans for spinach. I probably adjust the spices, too. Otherwise, the main stuffing ingredients are spinach, pignoli nuts, and ground veal or chicken (whichever I can get). Always popular on the table and generally refered to as "Flintstone ribs."

    2. JungMann RE: morwen Mar 12, 2008 08:21 AM

      I used a Belgian recipe for veal breast braised with winter vegetables that was hearty and very comforting in cold weather. I didn't bother with deboning and still enjoyed the easy results.

      http://recipes.chef2chef.net/recipe-a...

      1. m
        morwen RE: morwen Mar 16, 2008 05:06 AM

        Thanks for your input folks! The veal breast turned out very yummy and there will definitely be more in our future.

        1. k
          KingsKetz RE: morwen Mar 16, 2008 09:49 AM

          Veal breast is a favorite of mine. My grandmother always made it as a treat. And probably because it was a very inexpensive cut. Recently I saw Felidia make a veal breast on her Food Network show and it looked great. You might want to check it out for a future dinner. Enjoy!

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