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Breast of veal on stove?

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Getting the menu underway for easter. The oven is going to be in use for the baked ziti and leg of lamb. In addition, I am going to make a stuffed breast of veal (I stuff it with ricotta and spinach).

I've made this a couple of times, and I've always cooked it in the oven. Do you think this would work well on the stove (braising with wine/tomato/stock or water)? I don't see any reason why it shouldn't, I'm just paranoid!

Any thoughts?

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  1. Probably won't do as well as in the oven since the heat's all on the bottom and it will tend to scorch. And if you use a lot of liquid to keep it from scorching (essentially boiling it) I'd think your stuffing would leak out. But it doesn't sound like you have much of an alternative unless you make it a day ahead and serve it room temp, which can be very good and is not uncommon in Italy.

    1. Yes, braise the veal on top of the stove on low simmer. Many homes didn't have ovens 60 years ago. Cooking time might be a bit different, therefore, check for doneness periodically.