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California Stuffed Breast Of Veal

Gadget.Cook's picture
This California Stuffed Breast of Veal tastes makes a sumptuous meal ! Try out this California Stuffed Breast of veal with your favourite sauces and come up with suggestions if you have any !
Ingredients
  Stuffing 1 Cup (16 tbs)
  Spinach 1 Pound, large stems removed
  Onion 1 Medium, quartered
  Butter/Margarine 3 Tablespoon
  Raisins 2⁄3 Cup (10.67 tbs) (Plumped In Boiling Water, Then Drained)
  Breadcrumbs 1⁄4 Cup (4 tbs) (Or 1 Slice Dry Bread, Quartered, And Chopped With The Metal Blade)
  Basil 1 Teaspoon
  Parsley 1 Teaspoon
  Egg yolk 1
  Veal breast 4 1⁄2 Pound
  Vegetable oil 4 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Bay leaves 2
  Whole cloves 4
  Beef broth 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Prepare the stuffing.
Wash spinach well and shred with the slicing disk.
Chop the onion with the metal blade.
Saute the onions in butter in a large skillet until soft.
Add the spinach and saute until just wilted.
Remove from heat.
Add raisins, bread crumbs, seasonings, and the egg yolk.
Toss until combined.
Prepare the veal breast.
Remove breast bone, ribs, and cartilage from veal breast with sharp knife.
Cut pocket in meat, season with salt and pepper, and fill with stuffing.
Close pocket with toothpicks.
Heat oil in a large skillet.
Brown stuffed breasts on all sides for about 15 minutes.
Lower heat and add wine, bay leaves, and cloves.
Cover and simmer over low heat for about 2 hours.
Add broth if necessary to replenish liquid in bottom of pan.
Baste meat occasionally.
Serve at once on a hot platter.
Remove toothpicks and slice the meat

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Servings: 
6

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