Stuffed Veal Breast is an elegant and flavorful dish that’s perfect for special occasions or a hearty family meal. This traditional recipe involves a veal breast filled with a savory stuffing, often made with breadcrumbs, herbs, and sometimes vegetables or sausage, adding moisture and flavor to the meat. The veal is then slowly roasted until tender, resulting in a succulent, juicy roast with a crisp exterior and a richly seasoned center. This impressive dish not only looks beautiful on the table but also delivers a comforting and delicious flavor, making it a standout main course.
Ingredients
- 4-5 lb veal breast (with a pocket cut by your butcher)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup chicken or veal stock (for basting)
For the stuffing:
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tbsp chopped fresh rosemary or thyme
- 1/4 cup diced pancetta or sausage (optional, for added flavor)
- 1 large egg, beaten
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Prepare the stuffing: In a skillet, heat the olive oil or butter over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes. Remove from heat and stir in the breadcrumbs, Parmesan, parsley, rosemary or thyme, pancetta (if using), and egg. Season with salt and pepper, then mix until well combined.
- Stuff the veal breast: Season the veal breast with salt and pepper on both sides. Carefully spoon the stuffing into the pocket of the veal breast, pressing it in evenly. Use kitchen twine to tie the veal breast closed, or secure with toothpicks.
- Sear the veal: In a large oven-safe skillet or roasting pan, heat 2 tbsp of olive oil over medium-high heat. Sear the veal breast on all sides until browned, about 3-4 minutes per side.
- Roast the veal: Once the veal is seared, pour 1 cup of chicken or veal stock into the pan. Cover the pan with foil and transfer to the preheated oven. Roast for about 2 to 2 1/2 hours, basting with the pan juices every 30 minutes, until the veal is tender.
- Crisp and finish: In the last 20 minutes of cooking, remove the foil and increase the oven temperature to 400°F (200°C) to allow the veal to crisp and brown further.
- Rest and serve: Remove the veal from the oven and let it rest for 10 minutes before slicing. Serve in thick slices with the pan juices drizzled over the top.
This Stuffed Veal Breast is a show-stopping dish that brings together tender, flavorful meat with a savory, herb-infused stuffing, perfect for any special dinner!
