Recipe

Stuffed Breast Of Veal Recipe

	Trigger / All my dishes 2 years, 1 month ago Breast of Veal stuffed with a breadcrumb,cheese,egg,pine nuts and raisin stuffing. Simmered slow and low in a tomato sauce until meat is falling off the bone tender. My Dad taught me this recipe that was passed down to him by his parents who were fr... More Prep:20m Cook:3m Servings:810	Trigger
	veal

Does this look good? Yeah! / Nope

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Ingredients

whole breast of Veal

1/2 cup pine nuts

1 cup grated Romano cheese

2 cups bread crumbs

1/4 cup raisins

1/2 cup milk

salt

2 tablespoons parsley

fresh ground black pepper

2 eggs

6 quarts homemade tomato sauce

Red wine

home made garlic bread

Directions

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!

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Comments

michellem 2 years, 1 month ago said:
This looks really good..now are you a professional chef.??.I have the feeling yes! Im trying to cook different things...I like to bake more..so 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.

trigger 2 years, 1 month ago said:
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

organicmama 2 years ago said:
Your recipes sure look amazing, thanks for sharing them!

pointsevenout 2 years ago said:
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.

jo_jo_ba 2 years ago said:
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.

angie 2 years ago said:
This sounds really excellent. I will have to put it on my to-do list.
Thanks for the idea.

krumkake 2 years ago said:
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!!!

dond 2 years ago said:
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.

pleclare 2 years ago said:
This looks wonderful,must try this one!

shecooks4u 1 year, 11 months ago said:
Just adding the red wine as a side makes me want to cook and eat...very unusual...a must try.

cakebarnick 1 year, 10 months ago said:
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. ;-)

mizblizz 1 year, 8 months ago said:
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.

mystic_river1 1 year, 6 months ago 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

liezel 1 year, 5 months ago said:
Sounds absolutely wonderful!!

mystic_river1 1 year, 5 months ago said:
Making this again for a birthday dinner. Thanks again. Joymarie

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