Stuffed veal breast is a timeless dish that brings a touch of elegance to any table. This recipe combines tender veal with a flavorful filling, creating a meal that’s as satisfying as it is impressive. It’s a classic in many European cuisines, often served during special occasions or family gatherings, and it never fails to steal the spotlight.
What makes this dish truly special is the versatility of the stuffing. From savory breadcrumbs and herbs to rich cheeses and vegetables, we can customize it to suit our tastes or the season. The slow cooking process ensures the veal stays juicy while the flavors meld beautifully.
Whether we’re hosting a dinner party or craving something hearty and comforting, stuffed veal breast is a showstopper. It’s one of those recipes that feels fancy but is surprisingly approachable, making it perfect for both seasoned cooks and adventurous beginners.
Ingredients
To create the most flavorful Stuffed Veal Breast, we need to focus on selecting fresh, high-quality ingredients. Below, we’ve outlined everything you’ll need for the veal breast, the stuffing, and the cooking liquid. Let’s get started.
For The Veal Breast
- 1 (4-5 lb) veal breast, trimmed and with a pocket cut for stuffing (ask your butcher for assistance if needed)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
For The Stuffing
- 2 cups fresh breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts, toasted
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- 2 cloves garlic, minced
- 1 large egg, beaten
- 4 tbsp butter, melted
- 1 tsp salt
- 1/2 tsp black pepper
- Zest of 1 lemon
For The Cooking Liquid
- 2 cups chicken stock (preferably homemade or low-sodium store-bought)
- 1 cup dry white wine
- 1 medium onion, quartered
- 2 medium carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 4-5 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 cloves garlic, smashed
Tools And Equipment
To prepare a Stuffed Veal Breast with ease and precision, we need the right tools and equipment. Having these items ready will make the process smooth and enjoyable. Here’s a breakdown of what we’ll use:
Essential Tools:
- Large Roasting Pan: A deep, heavy-duty roasting pan is necessary for cooking the veal breast. It ensures even heat distribution and holds the cooking liquid perfectly.
- Sharp Chef’s Knife: Essential for trimming the veal breast and preparing ingredients like herbs, garlic, and vegetables.
- Cutting Board: A sturdy cutting board helps with chopping and dicing.
- Mixing Bowl: Use a medium-sized bowl for mixing the stuffing ingredients thoroughly.
- Kitchen Twine: Required for securing the stuffed veal breast—a must for keeping the filling intact while cooking.
- Small Ladle or Baster: Helps to baste the veal breast during roasting, ensuring it stays moist and flavorful.
- Large Skillet: Used for toasting pine nuts or sautéing any additional ingredients for the stuffing.
- Measuring Cups and Spoons: Essential for accurate measurements of ingredients like breadcrumbs, herbs, and liquids.
- Fine Grater or Zester: Necessary for grating Parmesan cheese and zesting lemons for the stuffing.
- Tongs: Handy for turning the veal breast in the pan, especially when browning or serving.
Optional but Useful Tools:
- Meat Thermometer: Helps check the internal temperature of the veal breast to ensure it’s cooked perfectly without overcooking.
- Parchment Paper: Makes lining the roasting pan easier for easier cleanup.
- Pastry Brush: Useful for brushing melted butter or olive oil over the veal breast before roasting.
Equipment and Tools Overview Table:
| Tool/Equipment | Purpose |
|---|---|
| Large Roasting Pan | Even heat distribution and cooking liquid containment |
| Sharp Chef’s Knife | Trimming veal and chopping ingredients |
| Mixing Bowl | Combining stuffing ingredients |
| Kitchen Twine | Securing stuffed veal pocket |
| Fine Grater or Zester | Grating cheese and zesting lemons |
| Meat Thermometer | Ensuring the veal is perfectly cooked |
| Pastry Brush | Applying butter or oil for an even crust |
By gathering these tools beforehand, we set ourselves up for seamless preparation, ensuring the Stuffed Veal Breast turns out as tender and flavorful as possible. These tools not only help us work efficiently but also contribute to achieving a professional-quality dish.
Directions
Follow these step-by-step instructions to create a luscious and tender stuffed veal breast. Each stage ensures your dish is layered with flavor and cooked to perfection.
Prep The Veal Breast
- Preheat the oven to 350°F (175°C) to ensure the perfect roasting temperature.
- Place the 4-5 lb trimmed veal breast on a cutting board. Using a sharp knife, carefully inspect the pre-cut pocket for depth and uniformity. Widen it slightly if needed without puncturing through the sides.
- Pat the veal breast dry with paper towels and rub 1 tbsp olive oil, followed by 1 tsp salt and ½ tsp freshly ground black pepper, all over. Don’t forget to season the inside of the pocket for balanced flavor.
Make The Stuffing
- In a large mixing bowl, combine:
- 2 cups fresh breadcrumbs
- ½ cup grated Parmesan cheese
- ¼ cup toasted pine nuts
- 2 tbsp each of freshly chopped parsley, thyme, and sage
- 2 minced garlic cloves
- 1 beaten egg
- 2 tbsp melted butter
- Zest of 1 lemon
- Mix the ingredients thoroughly until the stuffing holds together but remains moist. Adjust consistency with 1-2 tbsp chicken stock if too dry.
Stuff And Secure The Veal Breast
- Carefully fill the prepared pocket with the stuffing mixture, firmly but gently pressing it in to ensure even distribution without overpacking. Leave an inch of space at the pocket’s opening to allow the stuffing to expand while cooking.
- Close the opening with kitchen twine, tying it at 1½-2 inch intervals across the entire length. If needed, secure with toothpicks in addition to the twine. Ensure the stuffing is sealed tightly inside.
- Season the exterior of the stuffed veal breast with another sprinkle of salt and black pepper for added flavor.
Prepare The Cooking Liquid
- Heat a large skillet over medium heat and add 1 tbsp olive oil. Sear the stuffed veal breast on all sides for 2-3 minutes per side, achieving a golden-brown crust.
- In a large roasting pan, combine:
- 2 cups chicken stock
- 1 cup dry white wine
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 large onion, sliced
- 2 sprigs of rosemary and 3 sprigs of thyme
- 2 garlic cloves, crushed
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken stock | 2 cups | For enhanced flavor and moisture |
| Dry white wine | 1 cup | Adds acidity and depth |
| Carrots | 2 large, chopped | For aromatic sweetness |
| Celery | 2 stalks, chopped | Balances the broth |
| Onion | 1 large, sliced | Enhances the savory base |
| Fresh rosemary | 2 sprigs | Use whole sprigs |
| Fresh thyme | 3 sprigs | Adds subtle herbal notes |
| Garlic | 2 cloves, crushed | Enhances the overall aroma |
- Place the seared veal breast on top of the vegetable mixture, ensuring it does not fully submerge in the liquid.
Continue preparing the veal breast by braising or roasting it, depending on your preferred method, which will be detailed in the next section.
Cooking Instructions
Cooking stuffed veal breast to perfection requires a mix of searing, braising, and proper resting to lock in all the flavors. Let’s walk through the step-by-step process to ensure this aromatic dish comes out tender, juicy, and delightfully flavorful.
Sear The Veal Breast
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
- Place the stuffed and tied veal breast into the skillet. Sear for about 3-4 minutes per side, turning carefully, until the entire surface is golden-brown.
- Use tongs to handle the veal breast gently to avoid disturbing the stuffing.
- Once seared, transfer the veal breast to a large roasting pan.
Pro Tip: Searing creates a crispy exterior and enhances the flavor of the meat. Don’t skip this step!
Braise The Veal Breast
- Preheat the oven to 325°F (163°C) if not preheated already.
- In the same skillet, deglaze with ½ cup of dry white wine, scraping up any browned bits with a wooden spoon.
- Pour the wine and pan drippings into the roasting pan over and around the veal breast.
- Add 2 cups of chicken stock and a mixture of aromatic vegetables (like onions, carrots, and celery) alongside fresh herbs (rosemary, thyme, and parsley) into the roasting pan.
- Cover the roasting pan tightly with foil or a lid to trap the moisture.
- Place the roasting pan in the oven and braise the veal for about 2.5-3 hours, basting every 30 minutes using a small ladle or baster.
| Oven Temperature | Cooking Time | Basting Frequency |
|---|---|---|
| 325°F (163°C) | 2.5-3 hours | Every 30 minutes |
Check the doneness with a meat thermometer—the internal temperature at the thickest part should reach 160°F (71°C) for optimal tenderness.
Rest And Slice The Stuffed Veal Breast
- Remove the veal breast from the oven and transfer it to a cutting board.
- Tent it loosely with foil to retain its juices and flavor. Let it rest for 15 minutes.
- Cut the kitchen twine carefully using scissors or a small knife.
- Slice the veal into ½-inch thick slices, ensuring even cuts to showcase the beautiful stuffing.
Plating Tip: Arrange slices on a serving platter and spoon a bit of the braising liquid over the top before serving for extra flavor and moisture.
Serving Suggestions
When it comes to enjoying stuffed veal breast, the accompaniments elevate the meal to a whole new level. Pairing the rich, tender veal with carefully chosen sides and garnishes highlights its flavors and creates a well-rounded dining experience. Let’s explore the best serving suggestions:
1. Vibrant Vegetable Sides
A well-prepared stuffed veal breast pairs beautifully with fresh, seasonal vegetables. Consider serving it with:
- Roasted root vegetables like carrots, parsnips, and turnips for a hearty, earthy contrast.
- Lightly steamed green beans or asparagus drizzled with olive oil and sprinkled with sea salt.
- A simple arugula salad with lemon vinaigrette to cut through the richness of the dish.
These sides bring balance and ensure a vibrant, colorful plate.
2. Ideal Starches for a Complete Meal
Creamy or crispy starches complement the savory flavors of the stuffing. Some of our favorites include:
| Starch Option | Suggested Preparation |
|---|---|
| Creamy polenta | Cooked with Parmesan and butter for a velvety texture. |
| Herb-infused mashed potatoes | Add fresh thyme or parsley to enhance the flavor. |
| Crusty artisan bread | Serves as a perfect tool for soaking up the flavorful juices. |
| Wild mushroom risotto | An earthy, luxurious option that harmonizes well with the veal. |
3. Savory Sauces or Gravies
Amplify the flavors of the veal with a drizzle of sauce. After removing the veal breast from the roasting pan, strain the pan juices, reduce them over heat, and whisk in some butter to create a pan gravy. Alternatively:
- Serve with a red wine reduction for a sophisticated touch.
- Pair with a light lemon-butter sauce if you prefer a zesty balance.
4. Wine Pairings
To enhance the dining experience, choose a wine that complements the dish. For stuffed veal breast, we recommend:
| Wine Type | Flavor Notes |
|---|---|
| Light-bodied red | Pinot Noir or Grenache—soft tannins and earthy nuances. |
| Rich white wine | Chardonnay—creamy and oaky to match the veal’s richness. |
| Dry sparkling wine | Prosecco or Brut Champagne—adds a refreshing contrast. |
5. Plating and Presentation Tips
Finally, don’t overlook plating. Slice the veal breast into neat portions to showcase the stuffing’s colorful layers. Arrange the slices on a warm serving platter with the sides neatly placed around them. Garnish with a sprinkle of fresh herbs like parsley or thyme for a professional finish. Adding a lemon wedge on the side provides a pop of brightness if desired.
Make-Ahead Instructions
Preparing stuffed veal breast ahead of time allows us to enjoy a stress-free cooking experience while ensuring the dish remains flavorful and perfectly tender. Follow these steps to efficiently plan and prepare this elegant meal in advance.
Step 1: Prepare the Stuffing in Advance
We can assemble the stuffing up to 1-2 days before cooking. Mix the ingredients as detailed in our recipe—fresh breadcrumbs, grated Parmesan, toasted pine nuts, finely chopped herbs, garlic, beaten egg, melted butter, and lemon zest. Store the stuffing in an airtight container and refrigerate. Before use, let it come to room temperature for even cooking.
Step 2: Prep the Veal Breast
After trimming the veal breast and inspecting the pocket, we can season it with salt and black pepper ahead of time. If desired, we can stuff the veal breast a day in advance. Once stuffed and secured with kitchen twine, tightly wrap the veal breast in plastic wrap or foil, and refrigerate. Doing this enhances the flavors as the seasonings infuse into the meat.
Step 3: Prep the Cooking Liquid
For the braising liquid, combine chicken stock, dry white wine, and chopped vegetables such as carrots, onions, and celery. Store the liquid in a sealed container in the fridge for up to 1 day. This step ensures minimal last-minute preparation.
Step 4: Storing and Reheating Cooked Veal Breast
If we prepare the stuffed veal breast completely, it can be stored in the fridge for up to 3 days or frozen for up to 2 months. To store:
- Let the veal breast cool completely after cooking.
- Wrap it tightly in foil or place it in an airtight container.
- Store in the refrigerator or freezer, depending on when it will be served.
To reheat, thaw frozen veal breast in the fridge overnight. Warm in a 325°F (163°C) oven, covered in foil, until heated through. Adding a splash of the braising liquid during reheating helps keep the veal moist and enhances its flavor.
Guidelines for Day-of Preparation
If we prefer not to stuff the veal in advance, we can still save time by having all ingredients pre-measured and tools ready the night before. This includes cutting vegetables, preparing herbs, and having kitchen essentials like twine and a roasting pan set aside.
| Step | Action | Timeframe |
|---|---|---|
| Prepare stuffing | Mix and refrigerate | 1-2 days before |
| Season and prep veal breast | Stuff, wrap, and refrigerate | 1 day before |
| Prep braising liquid | Combine and store | 1 day before |
| Storing cooked veal breast | Cool, wrap/store refrigerated or frozen | Up to 3 days (fridge) or 2 months (freezer) |
| Reheating cooked veal breast | Thaw (if frozen) and warm at 325°F | Before serving |
Following these make-ahead strategies, we can ensure that our stuffed veal breast is as delightful as it is convenient, with minimal effort needed on the day of serving.
Storage And Reheating Tips
Properly storing and reheating stuffed veal breast ensures that the flavors and tenderness are preserved. Follow these expert tips to maintain the quality of this savory dish, whether you’re saving leftovers or preparing in advance for a future meal.
Storage Instructions
- Cooling the Veal Breast:
Allow the cooked veal breast to cool to room temperature before storing. Avoid leaving it out for more than two hours to ensure food safety.
- Refrigeration:
- Wrap the veal securely in plastic wrap or aluminum foil to lock in moisture and prevent drying out. Alternatively, place it in an airtight container.
- Store in the refrigerator for up to 3-4 days.
- Freezing:
- For longer storage, freeze the cooked veal breast. Wrap it tightly in plastic wrap, followed by a layer of foil, to prevent freezer burn.
- Use a freezer-safe container or resealable plastic bag labeled with the storage date.
- The veal breast can be frozen for up to 3 months.
Reheating Instructions
Oven Reheating (Recommended for Best Results):
- Preheat the oven to 300°F (149°C).
- Place the veal breast in a baking dish, and add a splash of chicken stock or water to the bottom of the dish to maintain moisture. Cover the dish with foil to prevent the meat from drying.
- Heat for 20-25 minutes, or until the internal temperature reaches at least 165°F (74°C).
- Let it rest for a few minutes before slicing and serving.
Stovetop Reheating:
- Slice the veal into portions to reheat evenly.
- Heat a nonstick skillet over medium heat. Add a small amount of butter or olive oil.
- Place the veal slices in the skillet and pour in a few tablespoons of chicken stock, wine, or leftover cooking liquid to keep the meat moist.
- Cover and heat for 5-7 minutes, flipping the slices halfway through until warmed through.
Microwave Reheating:
- Place a single slice or portion of veal on a microwave-safe plate. Cover it with damp paper towels to retain moisture.
- Heat on medium power in 30-second intervals, checking frequently, until warmed evenly.
- Avoid overheating as it can dry out the veal and compromise its texture.
Key Tips to Retain Texture and Flavor
- Do not overheat: Warming too long at high temperatures can cause the veal breast to lose its tenderness.
- Use moisture-retaining methods, like adding stock or wine while reheating, to replicate the juicy texture of freshly cooked veal.
- For reheating stuffed portions, ensure the filling is evenly warmed by slicing appropriately if needed.
Quick Reference Table for Storage and Reheating
| Method | Storage Duration | Reheating Time | Tips |
|---|---|---|---|
| Refrigerating | 3-4 days | Oven: 20-25 minutes | Add liquid to prevent drying. |
| Freezing | Up to 3 months | Skillet: 5-7 minutes | Seal tightly to avoid freezer burn. |
| Reheating (Microwave) | N/A | 30-sec intervals | Use damp paper towels for moisture. |
By following these Storage And Reheating Tips, we can enjoy our stuffed veal breast with all the rich flavors and tenderness that make it truly special. Proper methods help savor the dish long after it’s first served.
Conclusion
Stuffed veal breast is a dish that brings together elegance, flavor, and versatility, making it a standout choice for any occasion. With its rich filling, tender texture, and customizable options, it’s a recipe that truly impresses.
Whether you’re hosting a dinner party or preparing a comforting family meal, this recipe offers a rewarding culinary experience. By following the steps and tips we’ve shared, you can create a dish that’s as enjoyable to make as it is to eat.
Let’s embrace the art of cooking and turn this timeless classic into a new favorite at our tables.
Frequently Asked Questions
What is stuffed veal breast?
Stuffed veal breast is a classic European dish made by filling a pocket in a veal breast with a savory mixture of ingredients like breadcrumbs, cheeses, herbs, and vegetables. It is slow-cooked to ensure tenderness and rich flavor, often served on special occasions.
What is the best size for a veal breast for stuffing?
A veal breast weighing 4-5 lbs with a pre-trimmed pocket is ideal for stuffing. This size ensures even cooking and provides enough servings for a group.
What ingredients are commonly used for the stuffing?
Typical stuffing includes fresh breadcrumbs, Parmesan cheese, pine nuts, garlic, herbs, a beaten egg, melted butter, and lemon zest. These ingredients add flavor and moisture to the veal.
What tools are essential for preparing stuffed veal breast?
Essential tools include a large roasting pan, sharp chef’s knife, cutting board, mixing bowl, kitchen twine, a skillet, measuring tools, and tongs. Optional tools like a meat thermometer and pastry brush can enhance precision.
How is stuffed veal breast cooked?
Start by searing the stuffed veal breast in a skillet, then braise it in the oven in a mixture of chicken stock, white wine, and vegetables at 325°F (163°C) for 2.5-3 hours, basting it every 30 minutes.
How do I know when the veal breast is done cooking?
The veal breast is done cooking when it reaches an internal temperature of 160°F (71°C) and is tender. A meat thermometer is useful for accurate results.
Can stuffed veal breast be prepared ahead of time?
Yes, you can prepare the stuffing, veal breast, and cooking liquid in advance, then assemble and cook on the day of serving. This saves time and enhances flavors.
How should I store leftover stuffed veal breast?
Allow leftovers to cool completely, wrap tightly in plastic wrap or foil, and refrigerate for up to 3-4 days. For longer storage, freeze for up to 3 months to retain freshness.
What’s the best way to reheat stuffed veal breast?
Reheat in the oven at 300°F (149°C) until warmed through to retain moisture. You can also use a stovetop or microwave, but add a little stock or sauce to avoid dryness.
What sides and wine pair well with stuffed veal breast?
Serve with roasted vegetables, arugula salad, creamy polenta, or wild mushroom risotto. Pair with light-bodied red wines like Pinot Noir or rich whites like Chardonnay for the best dining experience.