Stuffed Breast Of Veal
Juicy veal breast stuffed with a savory rice and vegetable filling, accented with raisins and sage, perfect for a hearty Mediterranean-inspired meal for family or special occasions.
Ingredients
Instructions
- About 3 hours before serving, prepare the stuffing.
- In a 1-quart saucepan over high heat, bring 1 1/3 cups chicken broth to boiling.
- Stir in the parboiled rice, then reduce heat to low.
- Cover and simmer for 20 minutes or until the rice is tender and all liquid is absorbed.
- Meanwhile, heat olive oil in a skillet and sauté diced onion and celery until softened.
- Add chopped escarole and cook until wilted.
- Stir in chopped raisins, rubbed sage, salt, and pepper to taste.
- Let the mixture cool slightly, then stuff the veal breast with the rice and vegetable mixture.
- Secure the opening with kitchen twine or skewers.
- Roast the stuffed veal breast in the oven at 350°F (175°C) until cooked through, approximately 2-2.5 hours, basting occasionally.
Tips & Substitutions
For best results, use fresh herbs in place of dried ones for a more vibrant flavor. You can substitute the escarole with spinach or Swiss chard if preferred. If you don’t have parboiled rice, long-grain rice can work, but cooking times may vary. Make sure to baste the veal periodically during roasting to keep it moist, similar to techniques used in Mediterranean recipes.
Serving Suggestions
Serve the stuffed veal breast alongside roasted vegetables or creamy mashed potatoes for a comforting meal. A light salad with a citrus vinaigrette pairs nicely to balance the richness of the dish. For an elegant touch, drizzle with a balsamic reduction and consider serving with a glass of red wine to enhance the flavors.
Storage & Reheating
Leftover stuffed veal breast can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 325°F (165°C) until warmed through, about 20-30 minutes. You can also slice it and reheat in a skillet over low heat, adding a splash of broth to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Breast Of Veal contains roughly 168 calories, with 6g protein, 21g carbohydrates, and 7g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1002mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the stuffing ahead of time?
Yes, you can prepare the stuffing a day in advance. Store it in the refrigerator and stuff the veal breast just before roasting. This can actually enhance the flavors as they meld together overnight.
What should I do if the veal breast is too tough?
If the veal breast seems tough, ensure that it is cooked low and slow to break down the connective tissues. Using a meat thermometer to check for doneness (145°F or 63°C for medium) can help prevent overcooking, which can lead to toughness.
Can I use different types of meat for this recipe?
Absolutely! While veal offers a unique flavor, you can substitute chicken or pork for a lighter option. Just adjust cooking times accordingly, as chicken in particular will cook faster than veal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).