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Stuffed Breast Of Veal

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  Veal breast 5 Pound (1 Breast, 4 - 5 Pound)
  Italian bread loaf 1 Medium (Stale, Hard)
  White raisins 3 Ounce (1 Box)
  Pignoli nuts 2 Tablespoon
  Chopped fresh parsley 2 Tablespoon
  Whole egg 1 Large
  Shredded mozzarella cheese 1 Cup (16 tbs)
  Garlic clove 1 Large, crushed
  Salt 1⁄4 Teaspoon
  Mushrooms 3 Ounce (1 Container, Stems And Pieces)

Make a pocket in veal.
Slightly soak bread in water and squeeze dry through a strainer.
Mix remaining ingredients with 3/4 of bread (reserving rest if needed, according to size of pocket).
Stuff 3/4 full, allowing for expansion.
Sew pocket closed.
Season outside of veal with paprika for color.
Place veal in baking pan with cover (or glass baking dish covered with aluminum foil).
Add 1 cup water or 1 cup dry wine, plus 1/2 cup water.
Place in 350-degree oven and baste occasionally.
Cooking time is approximately 3 hours.
Remove cover for last half hour only, to brown.

Recipe Summary

Difficulty Level: 
Main Dish
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7365 Calories from Fat 3642

% Daily Value*

Total Fat 407 g625.4%

Saturated Fat 158.5 g792.6%

Trans Fat 0 g

Cholesterol 1910.4 mg636.8%

Sodium 6715.5 mg279.8%

Total Carbohydrates 407 g135.6%

Dietary Fiber 25.8 g103.3%

Sugars 59 g

Protein 494 g988.8%

Vitamin A 70.7% Vitamin C 75.6%

Calcium 135.3% Iron 207.8%

*Based on a 2000 Calorie diet

Stuffed Breast Of Veal Recipe