How to make it

  • Make a pocket in the veal breast. Using a "SHARP" , hold the knife close to the bone and make several slices into the meat without cutting through the sides, stop about an inch from the bottom.
  • Make the Stuffing:
  • In a medium size bowl
  • combine the cheese the eggs the bread crumbs, pine nuts parsley the salt and pepper and raisins. Stir in some milk a little at a time, Just enough so it is all combined, not to wet.
  • Stuff into the Veal Breast and secure with tooth picks.
  • Sear the Veal Breast in a heated skillet or griddle until nice and brown.
  • Place into the pot with the Home made sauce and simmer for 3 hours, until meat is tender.
  • Remove from pot and let cool a few minutes, then slice along the bone.
  • Put some pasta and sauce onto a plate and place a slice of the stuffed veal on top.
  • Serve with your favorite Pasta and a side salad a little red wine and a slice of garlic bread.
  • Enjoy!

Reviews & Comments 16

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    " It was excellent "
    notyourmomma ate it and said...
    Stuffed breast of veal is an awesome dish. My first time trying it made me a fan. It is far more economical than you think and the flavor is outrageous. Great post. Thank you.
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    " It was excellent "
    mystic_river1 ate it and said...
    Making this again for a birthday dinner. Thanks again. Joymarie
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    " It was excellent "
    liezel ate it and said...
    Sounds absolutely wonderful!!
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    " It was excellent "
    mystic_river1 ate it and said...
    As far as I am concerned, if it is not veal it will be an entirely different dish. I grew up on this dish and nothing in the world tastes as good.Thanks for the recipe and I will definite ly make it soon. ^5 joymarie
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  • mizblizz 10 years ago
    Breast of veal, not a common ingredient. Where one can buy it ? I don't recall seeing it in the store. The idea of substituting it with butterflied pork sound doable.
    I will definitely try this.
    Thanks for sharing.
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  • cakebarnick 10 years ago
    This one sounds wonderful. I will try it for sure...even though I will have to alter the meat I will use. Living in a rural area, veal is rarely (never) at the local grocery store. ;-)

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  • shecooks4u 10 years ago
    just adding the red wine as a side makes me want to cook and eat...very unusual...a must try.
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  • pleclare 10 years ago
    This looks wonderful,must try this one!
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  • dond 10 years ago
    This is a very adaptable recipe. You can alter the contents, substituting, for example, dried cranberries or dried cherries for the raisins, or even substituting a butterflied pork tenderloin for the veal (spreading it with the filling, then rolling it and tying it with twine). When I do this kind of recipe with a rolled-up pork tenderloin, I will brown it in olive oil for about 5 minutes or so before finishing it in the oven. You can also add some chopped fresh basil to the mix. I've actually had a dish like this at a restaurant where the filling was mixed with chopped veal and stuffed into a boned chicken leg. No kidding. It tasted great.
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  • krumkake 10 years ago
    I received your message, but without first making a dish like this, I would not be able to tell how I would rate it. I am not a raisin fan, so I would have to omit that, but the remainiing ingredients sound like they would make a very tasty meal. I haven't done anything like this, so it's a bit difficult to imagine the exact taste, but it definitely sounds like a recipe I would try - pasta, homemade tomata sauce, stuffed veal??...oh yeah!!!
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  • angie 10 years ago
    This sounds really excellent. I will have to put it on my to-do list.
    Thanks for the idea.
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  • jo_jo_ba 10 years ago
    I agree with points, it sounds good but without making it I can't accurately comment. Also since I don't eat meat (and I never liked veal) I wouldn't be able to tell you taste, only smell. Thanks for asking though, I'll show it to the Italian fam.
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  • pointsevenout 10 years ago
    A sweet stuffed veal breast with a tangy tomato sauce. It sounds good but without making the dish it would be hard to judge. I like the homemade tomato sauce idea. When my garden was pushing out tomatoes; I made juice and sauce and puree and even a little tomato jam. The tomato flavor is so much more alive fresh picked. When I make this dish I can better critique it. I feel special that you asked me to look at the dish.
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    " It was excellent "
    organicmama ate it and said...
    Your recipes sure look amazing, thanks for sharing them!
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  • trigger 10 years ago
    I do not cook professionally but I have been told that I could easily have been one. This dish is one from the family archives. I am sure your Italian friends will praise you on this one.
    It really is not that difficult to make, it will taste lie you spent all day and had years of cooking lessons under your belt.
    Good luck
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  • michellem 10 years ago
    This looks really are you a professional chef.??.I have the feeling yes! Im trying to cook different things...I like to bake it's a little of a challenge for me. I have tried several new recipes from this website..some are good others not. Im anxious to give this a whirl! Thanks for sharing.
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