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Stuffed Breast Of Veal

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  Onion 1
  Oil 1⁄2 Cup (8 tbs)
  Long grain rice 6 Tablespoon
  Bouillon cube 1
  Paprika pepper 1 Teaspoon
  Calf liver 6 Ounce
  Butter 2 Tablespoon
  White pepper 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Egg 1
  Chopped peanuts 3 Tablespoon
  Boneless veal breast 1 Pound
  All purpose flour 3 Tablespoon

Peel and finely dice the onion and fry in 5 tablespoons of the oil until softened.
Add the rice and fry for a further 2 minutes.
Dissolve the bouillon cube in 2 cups boiling water, add to the rice and cook for 20 minutes, until the liquid is absorbed.
Mix in the paprika.
Chop the liver and cook in the butter for 3-5 minutes.
Mix into the rice with the seasoning, beaten egg and peanuts.
Allow to cool.
Lay the veal flat, spread with the stuffing and form into a roll.
Sprinkle with flour.
Heat the remaining oil in a flameproof casserole and brown the veal on all sides.
Add 1/2 cup water, cover and cook over a moderate heat for 40-50 minutes, adding more liquid if necessary.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
20 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 826 Calories from Fat 537

% Daily Value*

Total Fat 60 g92.7%

Saturated Fat 15.5 g77.7%

Trans Fat 0 g

Cholesterol 290.6 mg96.9%

Sodium 798.4 mg33.3%

Total Carbohydrates 34 g11.4%

Dietary Fiber 2.4 g9.6%

Sugars 2.4 g

Protein 37 g73.8%

Vitamin A 346.7% Vitamin C 5.8%

Calcium 4.3% Iron 28.9%

*Based on a 2000 Calorie diet

Stuffed Breast Of Veal Recipe