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Roast Breast Of Veal

Tummy.Tucker's picture
Ingredients
  Veal breast 3 3⁄4 Pound
  Salt 2 Teaspoon
  Freshly ground black pepper To Taste
  Cooked spinach 1 Cup (16 tbs), drained
  Fresh mushrooms 1⁄4 Cup (4 tbs), chopped
  Garlic salt 1⁄4 Teaspoon
  Dried onion flakes 1 Teaspoon
  Monosodium glutamate 1⁄2 Teaspoon
  Fresh mushrooms 1⁄2 Pound, sliced
  Tomato juice 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) Preheat the oven to 325°F.
2) Line a baking pan with aluminum foil.
3) Cut a pocket in each veal breast.
4) Season the inside of the pockets with 1teaspoon of salt and ½ teaspoon of pepper.

MAKING
5) In a bowl, mix together spinach, mushrooms, garlic salt, onion flakes, monosodium glutamate, and pepper.
6) Make the layer of mushrooms and spinach mixture into the pockets.
7) Secure the stuffing with the help of skewers or stich it.
8) Arrange the breast on the rack and place the rack on baking pan.
9) Pour ¼ cup of tomato juice over the breast.
10) Season with the remaining salt and pepper.

FINALIZING
11) Cover the pan with a foil and roast in the oven for 1 3/4 hours.
12) Remove the foil, baste with the remaining tomato juice and return to the oven.
13) Bake for ½ hour more or until meat is tender.

SERVING
14) If stitched, remove the stiches.
15) Slice the breast diagonally in slant so the stuffing layers are seen.
16) Serve hot on the bed of wilted spinach, by place 2 halves of breasts one on top of other, if desired.
17) The gravy left in the baking pan can be served as sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Roasted
Occasion: 
Thanksgiving
Ingredient: 
Veal
Interest: 
Everyday
Preparation Time: 
50 Minutes
Cook Time: 
135 Minutes
Ready In: 
185 Minutes
Servings: 
6

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