Stuffed Breast of Veal

Stuffed Breast of Veal

miki 8

"This is a really old fashioned recipe that is really a Jewish eastern European dish. We serve this for holidays and on the Sabbath. It is really impressive looking and the taste is amazing. My family loves this. Once you get the hang of it it's really easy to make."


45 m servings 261 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
  3. Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
  4. Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.
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Your rating



  1. 13 Ratings


This recipe is very tasty, but I had some questions about quantities. I had a 3.5 lb breast of veal with rib bones. I used half of the stuffing, which worked out fine. I baked it for 2.5 hours...

I used whole wheat bread instead of white, as I don't keep white bread on hand. I don't measure, so I'm usually a little heavy on the seasoning, but I followed the recipe. Only had to cook for...

This is really a great recipe. There are not many recipes for this; but once you try it, you will love it. Very different. you do need a 5 lb veal breast for all the stuffing.

for those who mentioned bone it should have stated that the veal should have been boneless. I find the oven temp of 400deg for 3 1/2 hours too high. then another 1/2 hour !!! Reduce temp to 3...

My mom always made this when we were growing up, but took the easy way out. She would use Pepperidge Farms Stuffing mix and make that. Also, she would layer the top of the meat with bacon. Fo...

I had 2 small 1 1/2 lb breast cuts so I cut the quantity of ingredients to accommodate. I used a filet knife to cut the pockets deeply into the meat and stuffed them full. I increased the temp t...

My dear mom, a first generation Slovak, made a similar version of this for Holy Saturday before Easter. She got the recipe from her mother who was a sensational chef. The recipe obviously has Sl...

This is a recipe my mom made when I was a child. The stuffing is wonderful and can be used with chicken or turkey also. I did, however add sauteed spinach and roasted sunflower seeds to the stu...

while the stuffing is very flavorful and good, i felt the seasoning on the veal itself was lacking.