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Breast Of Veal With Piquant Lemon Stuffing

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  Veal breast 4 Pound (2 Kilogram, Boned Weight)
  Butter 2 Ounce (50 Gram)
  Onion 1 Small, finely chopped
  Bacon rashers 3 , rinded and chopped
  Fresh white breadcrumbs 4 Ounce (125 Gram)
  Parsley 1 Tablespoon, freshly chopped
  Lemon 1 , rind grated and juiced
  Cooking apples 1 Small, peeled, cored and grated
  Egg 1 , beaten
  Eating apple 1 , cored and sliced, (Green Variety, For Garnish)
  Salt To Taste
  Pepper To Taste

Melt the butter in a frying pan.
Add the onion and bacon and fry until the onion is soft but not brown and the bacon crisp.
Transfer to a mixing bowl with a slotted spoon.
Stir in the breadcrumbs, parsley, lemon rind and juice, grated apple, salt and pepper to taste and the beaten egg.
Mix well.
Lay the veal flat on a work surface and cover with the stuffing.
Roll up like a Swiss roll and tie at 2.5 cm (1in) intervals with string.
Wrap the veal roll in foil and place in a roasting tin.
Roast in a moderate oven (180°C/350°F or Gas Mark 4) for 2 hours.
Remove the foil and roast for a further 30 minutes or until the veal is cooked through During the final 30 minutes, baste well with the juices collected in the foil.
Transfer the veal roll to a warmed serving dish and remove the string.
Garnish with the apple slices and serve hot.
Note: This dish may be prepared up to the stage of tying with string the night before and then cooked as required.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4893 Calories from Fat 2995

% Daily Value*

Total Fat 333 g512.9%

Saturated Fat 142.5 g712.6%

Trans Fat 0 g

Cholesterol 1621.8 mg540.6%

Sodium 2551.5 mg106.3%

Total Carbohydrates 112 g37.3%

Dietary Fiber 14.1 g56.3%

Sugars 37.3 g

Protein 347 g695%

Vitamin A 61.6% Vitamin C 142%

Calcium 43.8% Iron 92.7%

*Based on a 2000 Calorie diet

Breast Of Veal With Piquant Lemon Stuffing Recipe