We absolutely love exploring hearty classics like stuffed veal breast, a timeless dish that hails from European traditions where it’s often served at family gatherings. This savory favorite combines tender veal with flavorful fillings, creating a meal that’s as impressive as it is comforting.
In our kitchen, we’ve perfected this recipe to make it accessible for home cooks. Whether you’re hosting a dinner or simply craving something special, we’ll walk you through the essentials to achieve that melt-in-your-mouth magic.
Ingredients
To bring our stuffed veal breast recipe to life, we gather these key ingredients in the order they are used, ensuring each one contributes to the dish’s rich, savory flavors. We’ve bolded main components for emphasis and included prep notes for precision.
- Veal Breast: 1 whole veal breast (approximately 4-5 pounds), boned and butterflied to allow for even stuffing and roasting—aim for a cut that’s fresh and well-trimmed.
- Onion and Garlic for Stuffing Base: 1 large yellow onion, finely diced (about 1 cup) to build a flavorful foundation; 3 cloves of garlic, minced for that essential aromatic punch.
- Breadcrumbs and Herbs: 2 cups of fresh breadcrumbs (toasted for added texture); 1/2 cup of fresh parsley, chopped; 1 tablespoon of dried thyme—these herbs add a vibrant, earthy note when mixed into the stuffing.
- Cheese and Seasonings: 1/2 cup of grated Parmesan cheese for a nutty richness; 1 teaspoon of sea salt and 1/2 teaspoon of black pepper, adjusted to taste for balanced seasoning.
- Fats and Liquids for Cooking: 2 tablespoons of olive oil for searing the stuffed breast; 1 cup of chicken stock to create a moist braising environment that enhances tenderness.
This selection ensures our stuffed veal breast delivers on its comforting, impressive appeal, drawing from traditional European techniques while making it simple for home cooks.
Tools and Equipment
To seamlessly transition from selecting our fresh ingredients to preparing the stuffed veal breast, we need the right tools to ensure precision, safety, and efficiency in the kitchen. These essentials help us handle the veal, mix the stuffing, and achieve that perfect roast without complications.
Essential Tools List
We recommend the following tools, organized by their role in the recipe process:
- Chef’s Knife: A sharp, 8-10 inch blade for trimming the veal breast and chopping vegetables like onion and garlic. Ensure it’s high-quality to make clean cuts and prevent tearing the meat.
- Cutting Board: A sturdy, non-porous board (preferably wood or plastic) large enough to handle the veal breast. We suggest using a separate one for meat to avoid cross-contamination.
- Mixing Bowls: At least two medium-sized bowls—one for combining stuffing ingredients like breadcrumbs, herbs, and cheese, and another for any marinades or seasonings.
- Roasting Pan: A deep, oven-safe pan with a rack to allow even cooking and fat drainage. Opt for one that’s at least 13×9 inches to accommodate the stuffed veal breast.
- Kitchen Twine: 100% cotton string for securely tying the stuffed veal breast. This keeps the filling intact during roasting—aim for a roll that’s at least 50 feet long for multiple uses.
- Meat Thermometer: A digital instant-read model to check the internal temperature of the veal, ensuring it reaches a safe 145°F for medium-rare doneness. Accurate temperature control is key to tender, juicy results.
- Oven Mitts and Tongs: Heat-resistant mitts for handling hot pans and long tongs for turning or removing the roast. These protect us from burns and make maneuvering easier.
By having these tools on hand, we can execute the recipe with confidence and create a stuffed veal breast that’s as impressive as it is delicious. Remember, proper equipment enhances our ingredient preparation and leads to consistent, professional outcomes.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through the precise steps to prepare our stuffed veal breast recipe, ensuring a flavorful and tender result every time.
Prepare the Stuffing
First, we start by creating a savory stuffing that infuses the veal with rich, aromatic flavors. Begin by finely chopping 1 medium onion and 2 garlic cloves on a clean cutting board. In a large mixing bowl, combine 2 cups of fresh breadcrumbs, 1/2 cup of grated Parmesan cheese, 2 tablespoons of chopped fresh herbs like parsley and thyme, and the chopped onion and garlic.
Add 1 beaten egg and 1/4 cup of olive oil to the bowl, then mix everything thoroughly with your hands or a spoon until the mixture forms a moist, cohesive stuffing. This step develops the stuffing’s earthy aroma and ensures it holds together perfectly, promising a burst of herbaceous and cheesy goodness in every bite.
Prepare the Veal Breast
Next, we prepare the veal breast to create the ideal pocket for our stuffing. Lay the 3-4 pound whole veal breast flat on the cutting board and use a sharp chef’s knife to carefully trim any excess fat or silver skin, aiming for a clean, even surface.
Gently butterfly the meat by making a shallow incision along one side to form a pocket, being careful not to cut through the other side. Season the interior and exterior generously with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried oregano. This preparation enhances the veal’s natural juiciness and sets the stage for a succulent, well-seasoned stuffed veal breast.
Stuff and Assemble
With the stuffing ready, we now stuff and assemble the veal for a seamless bake. Spoon the prepared stuffing into the pocket of the veal breast, packing it loosely to allow for even cooking—use about 2-3 cups of stuffing depending on the size.
Once filled, secure the opening by tying the veal breast with kitchen twine at 2-inch intervals to keep everything in place. This step is crucial for maintaining the shape and ensuring the stuffing infuses the meat with its warm, savory essence, resulting in a beautifully presented and flavorful stuffed veal breast.
Cook the Veal
We cook the assembled veal to achieve a golden, tender finish. Preheat your oven to 350°F and place the stuffed veal breast in a roasting pan. Roast it in the oven for 1.5 to 2 hours, or until the internal temperature reaches 160°F when checked with a meat thermometer inserted into the thickest part.
Baste the veal with its own juices every 30 minutes to lock in moisture and develop a crispy, caramelized exterior. As it cooks, the kitchen fills with the irresistible scent of roasted herbs and meat, transforming simple ingredients into an impressive, mouthwatering stuffed veal breast.
Rest and Serve
Finally, we rest the veal to preserve its juices before serving. Remove the cooked veal from the oven and let it rest on a cutting board for 15-20 minutes, covered loosely with foil.
After resting, slice the veal against the grain into 1/2-inch thick portions to reveal the flavorful stuffing inside. Serve it hot with a side of roasted vegetables or potatoes, allowing the tender, juicy meat and aromatic filling to shine as the star of your meal.
Make-Ahead Instructions
To make our stuffed veal breast recipe even more convenient for busy schedules or special occasions, we recommend preparing components in advance. This approach allows the flavors to meld, resulting in a more tender and aromatic dish without last-minute rushes. Let’s break down the steps to ensure your meal remains fresh, flavorful, and safe.
Preparing the Stuffing Ahead
We suggest starting with the stuffing, as it holds up well and lets the herbs and cheeses infuse their savory essence. Here’s how:
- Gather ingredients: Chop the onion, garlic, and herbs as outlined in our ingredients section, then mix with breadcrumbs, Parmesan cheese, beaten egg, and olive oil to form the stuffing mixture.
- Cook briefly: In a skillet, sauté the onion and garlic until golden and fragrant, then combine with the other ingredients. This partial cooking enhances the stuffing’s robust, earthy flavors.
- Store properly: Transfer the cooled stuffing to an airtight container and refrigerate it for up to 24 hours. For longer storage, freeze it in a freezer-safe bag for up to 3 months, thawing overnight in the refrigerator before use.
Prepping the Veal Breast in Advance
Preparing the veal breast itself ahead of time ensures the meat stays juicy and easy to stuff when you’re ready to cook.
- Trim and butterfly: Using a sharp chef’s knife, trim excess fat from the veal breast and butterfly it as described in the preparation instructions. Season generously with salt, pepper, and any herbs.
- Wrap and chill: Place the prepared veal in a sealed container or wrap tightly in plastic wrap, then refrigerate for up to 12 hours. This step allows the seasonings to penetrate, amplifying the meat’s succulent, savory profile.
Assembling and Storing the Stuffed Veal Breast
For maximum efficiency, assemble the entire dish ahead and minimize cooking day efforts.
- Stuff and tie: Spread the stuffing evenly inside the butterflied veal breast, roll it up, and secure with kitchen twine as per our detailed instructions.
- Refrigerate or freeze: Place the assembled, uncooked stuffed veal in a roasting pan, cover with foil, and refrigerate for up to 24 hours. Alternatively, freeze it for up to 2 months—wrap first in plastic, then in foil for added protection.
- Thaw if frozen: If frozen, thaw in the refrigerator for 24–48 hours before cooking to maintain the meat’s tender texture and prevent uneven roasting.
Reheating and Finishing Tips
When it’s time to cook, follow these steps to preserve the dish’s crispy exterior and moist, flavorful interior.
- Adjust cooking time: If refrigerated, add 10–15 minutes to the original roasting time at 350°F. For frozen assemblies, extend by 20–30 minutes and monitor with a meat thermometer.
- Baste for moisture: During roasting, baste regularly as in our cooking instructions to keep the veal’s golden crust and rich juices intact.
- Rest before serving: Let the cooked veal rest for 15 minutes to lock in its succulent flavors, ensuring each slice reveals a perfectly melded stuffing.
| Component | Refrigeration Time | Freezer Time | Notes |
|---|---|---|---|
| Stuffing mixture | Up to 24 hours | Up to 3 months | Always cool completely before storing to avoid bacterial growth. |
| Prepared veal breast | Up to 12 hours | Not recommended | Seasoning works best when fresh; avoid freezing raw meat alone. |
| Assembled stuffed veal | Up to 24 hours | Up to 2 months | Thaw thoroughly in the refrigerator for food safety. |
Conclusion
We’ve loved sharing our take on stuffed veal breast, a dish that brings warmth and tradition to any table. It’s more than a recipe—it’s a way to create memorable moments with family and friends.
Try it for your next gathering and tweak it to suit your tastes; we’re confident you’ll savor every bite. Remember, the key is in the details, so enjoy the process and the delicious results.
Frequently Asked Questions
What is stuffed veal breast and where does it come from?
Stuffed veal breast is a comforting European dish, popular at family gatherings for its savory flavors and impressive presentation. Originating from traditional European cuisine, it features a whole veal breast filled with a herb-infused stuffing. This recipe makes it easy for home cooks to create a tender, flavorful meal for special occasions or everyday cravings.
What ingredients are needed for stuffed veal breast?
You’ll need a whole veal breast (well-trimmed), onion, garlic, fresh breadcrumbs, herbs, Parmesan cheese, seasonings, a beaten egg, and olive oil for the stuffing. Focus on fresh ingredients to enhance the rich, comforting flavors. This simple list draws from traditional techniques while keeping it accessible for home kitchens.
What kitchen tools are required for preparing stuffed veal breast?
Essential tools include a chef’s knife for trimming and butterflying, a cutting board, mixing bowls for the stuffing, a roasting pan, kitchen twine for tying, a meat thermometer for checking doneness, oven mitts for safety, and tongs for handling. These ensure precision, efficiency, and safe cooking in your home kitchen.
How do I make stuffed veal breast step by step?
Start by preparing the stuffing: sauté onion and garlic, mix with breadcrumbs, herbs, cheese, egg, and oil. Trim and butterfly the veal breast, season it, pack in the stuffing, and tie with twine. Roast at 350°F for 1.5 to 2 hours, basting regularly. Let it rest before slicing and serve with sides like roasted veggies for a tender, flavorful result.
Can I prepare stuffed veal breast ahead of time?
Yes, you can! Make the stuffing in advance by sautéing onion and garlic, then mixing and refrigerating or freezing it. Prep the veal by trimming, butterflying, and seasoning ahead, and store in the fridge. Assemble the whole dish and refrigerate or freeze until ready to cook, adjusting roasting time as needed for best results.
How long does it take to cook stuffed veal breast?
Cook stuffed veal breast at 350°F for 1.5 to 2 hours, depending on size. Use a meat thermometer to check for an internal temperature of 145°F for medium-rare to medium. Baste regularly to keep it moist, and let it rest for 10-15 minutes after cooking to ensure tender, juicy meat.
What sides go well with stuffed veal breast?
Pair it with simple sides like roasted vegetables, mashed potatoes, or a fresh salad to complement the rich flavors. These options enhance the meal’s comforting nature without overpowering the tender veal and savory stuffing, making it perfect for family dinners or special events.