Braised Veal Breast Stuffed with Fontina and Porcini
Veal breast is a popular, low-cost cut in the Italian kitchen. The meat is somewhat fatty, but that is part of its appeal. Here, the cut is stuffed with fontina, a good melting cheese that oozes out when the meat is sliced open. The Madeira-soaked porcini meld with the meat juices to create an earthy sauce for drizzling. Be careful to watch the braising and provide enough liquid so that the meat doesn’t scorch.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Porcini | not in our table | 0 |
| Water | not in our table | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- About 1/3 cup dried porcini mushrooms
- 3/4 cup hot water
- 2 Tbs. Madeira or medium-dry sherry
- 1 boneless center-cut veal breast, about 3 lb.
- Kosher salt and freshly ground pepper, to taste
- 2 oz. Italian fontina cheese, cut into slices 1/4 inch thick
- 5 garlic cloves, minced
- 2 tsp. chopped fresh thyme
- 1 Tbs. olive oil
- 2 Tbs. unsalted butter
- 1/4 cup dry white wine