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Stuffed Breast of Veal

Stuffed Breast of Veal

  • Prep

    45 m
  • Ready In

    45 m
miki

miki

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

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  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Gilora
27

Gilora

10/20/2008

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 covered and another half hour uncovered. Everything turned out fine. Is the roast in the original recipe supposed to be five pounds boneless? That's the only way I can see it holding the amount of stuffing called for, plus feed 15 people. (Or maybe my family are just huge eaters!) In any case, this was delicious, and thanks for posting!

Crystal
16

Crystal

5/19/2009

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 2 1/2 hrs then 30 min uncovered. Had a 4 lb with bone. Came out delicious. Meat was very tender. Stuffing was very flavorful.

Hipjane
15

Hipjane

3/2/2009

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.

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