Stuffed Veal Breast
When sliced, a stuffed breast of veal makes a dramatic presentation. By all means ask a butcher to bone the breast for you, although the task isn’t as daunting as it might sound. You’ll save money removing the bones yourself and it’s good practice for an enthusiastic home cook. A stuffed breast of veal is also delicious served cold. Refrigerate overnight, tightly wrapped in foil, and serve thinly sliced with a crock of good mustard and some vinegary cornichons.
Estimated Nutrition (whole recipe, rough)
Counts 17 of 18 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- 2 Tbs. unsalted butter
- 1 yellow onion, finely chopped
- 1 lb. ground veal
- 1/2 cup fresh bread crumbs
- 1 garlic clove, minced
- 1/2 cup finely chopped fresh spinach
- 1 tsp. grated lemon zest
- 1/4 tsp. freshly grated nutmeg
- 1 egg, beaten
- Salt and freshly ground pepper, to taste
- 1 boneless veal breast, about 3 lb.
- Salt and freshly ground pepper, to taste
- 2 hard-cooked eggs, peeled and cut into 1/4-inch slices
- 4 thin slices boiled ham, about 1/4 lb. total, cut into thin strips
- 2 Tbs. unsalted butter
- 2 Tbs. canola oil
- 1 yellow onion, chopped
- 1 carrot, chopped
- 1 celery stalk, thinly sliced
- 1/2 cup dry white wine, such as Chardonnay
- 1 cup chicken broth