3 lb Veal Breast with pocket 1500g
1 tablespoon lemon juice 15ml
½ loaf of egg bread, cut into chunks
1/3 cup shortening 80ml
½ cup chopped parsley 125ml
½ cup chopped onions 125ml
½ lb sausage 125g
2 eggs, slightly beaten
to taste: salt and pepper
½ cup chopped ham or ground beef 125ml

Instructions

Preheat oven to 500ºF (260ºC).Sprinkle Veal Breast with lemon juice and pepper.Moisten bread with a little water and set aside.Sauté onions,ham (or ground beef) and parsley in 1 tablespoon (15ml) shortening for 15 minutes.Add to the bread.Add sausage,eggs,salt and pepper.Mix well.Fill veal pocket with stuffing and secure.Place on rack in shallow pan.Roast 10 minutes turn oven to 375ºF (190ºC); roast 1½ hours,basting frequently with juices

1 cup chopped prunes 250ml
1 tablespoon finely shredded lemon peel 15ml
1 tablespoon grated fresh ginger 15ml
4 lb Boneless Veal Breast 2-2.25Kg
½ teaspoon salt 2.5ml
2 tablespoons vegetable oil 30ml
2/3 cup Madeira 160ml
1/3 cup water 80ml
Lemon wedges

Instructions

Combine prunes,lemon peel and ginger.Unroll Boneless Veal Breast trim excess surface fat.Sprinkle evenly with salt.Distribute prune mixture evenly over surface.Roll up Veal Breast tie securely with string.Heat oil in Dutch oven just large enough to hold veal.Brown veal on all sides.Drain excess fat if necessary.Add Madeira and water to pan cover tightly.Cook in slow (325°F) (163°C) oven until tender, about 2-2½ hours.Transfer to warm platter let stand.Skim fat from pan juices.Place Dutch oven over direct heat.Bring pan juices to a boil and simmer until reduced by half or as desired.
Slice veal roll discard strings.Spoon sauce over each serving.Garish with lemon wedges.

3 lbs Veal Breast 1.5Kg with pocket
½ cup Ground Veal 125ml
to taste salt & pepper
1 tablespoon lemon juice 15ml
½ loaf egg bread, cubed
½ cup parsley, chopped 125ml
½ cup onion, chopped 125ml
2 eggs, slightly beaten

Instructions

Preheat oven to 500ºF (260ºC).Sprinkle Veal Breast with lemon juice, salt and pepper.Moisten bread with a little water and set aside.Sauté onions, Ground Veal and parsley for 15 minutes, add to the bread then add the eggs,mix well.Fill the veal pockets with stuffing, place on rack in roasting pan, roast 10 minutes.Turn oven to 375ºF (190ºC). and roast another 1½ hours, basting frequently with juices.

3-5 lbs Veal Breast 1.5-2.5Kg
cut in chunks with the bone
to taste: salt & pepper
slice of lemon
2 medium carrots, sliced or quartered
2 medium onions, quartered
bouquet garni
2 cups chicken stock 500ml

For Sauce
3 tablespoons butter 45ml
3 tablespoons flour 45ml
2 egg yolks
½ cup light cream 125ml
A squeeze of lemon juice

Instructions

Blanch Veal by covering with cold water in a pan.Add salt and a slice of lemon.Bring slowly to a boil, skim, drain, and refresh meat in cold water to wash away scum.Put meat in a large kettle with carrot and onions.Add bouquet garni and a pinch of salt and barely cover with stock.Cover and simmer 1¼ hours until very tender and a bone can be pulled from the meat.Take from heat, pour off stock and reserve remove bouquet garni.Leave meat and vegetables in the kettle,cover and keep warm.
Stock should measure 2½ cups (625ml); if more boil in a pan until reduced to this quantity.

To make source
Melt butter in a saucepan,stir in flour and cook until pale.Take from heat,cool slightly.Stir in stock and bring to a boil stirring constantly.Boil briskly about 4 minutes, until sauce is creamy.
Take from heat.Mix egg yolks and cream in a bowl,add a little of the hot sauce, stir mixture back into remaining sauce.Add lemon juice and taste for seasoning.Pour sauce over veal and vegetables: shake the kettle gently to mix contents together.Cover and keep hot for 15 minutes before serving to let the flavor of the sauce penetrate the meat.For a Party dish use heavy cream in the sauce instead of light cream.Remove carrots and onions before serving replace with a mixture of 1 cup (250ml) of each:cooked peas, baby carrots and baby onions.

Serve with: boiled white rice

3 lbs Veal Breast with pocket 1.5Kg
½ cup Ground Veal 125ml
1 tablespoon lemon juice 15ml
½ loaf egg bread, cubed
1/3 cup shortening 80ml
½ cup chopped parsley 125ml
½ cup chopped onions 125ml
¼ lb sausage 110g
2 slightly beaten eggs
to taste: salt and pepper

Instructions

Preheat oven to 500ºF (260ºC).Sprinkle Veal Breast with lemon juice and pepper.Moisten bread with a little of the water and set aside.Sauté onions,Ground Veal and parsley in 1tablespoon (15ml) shortening for 15 minutes.Add to the bread.Add sausage,eggs,salt and pepper.Mix well.Fill veal pocket with stuffing and secure.Place on rack in shallow pan.Roast 10 minutes turn oven to 375ºF (190ºC) roast 1½ hours,basting frequently with juices.

3 lbs Boneless Veal Roast 1.35kg
4 teaspoons olive oil, divided 20ml
1½ cups chopped mushrooms 350 ml
½ cup finely chopped red bell pepper 120ml
2 cloves garlic, crushed
½ teaspoon dried rosemary, crushed 2.5ml
½ teaspoon salt 2.5ml
1/3 cup white wine 80ml
1/3 cup water 80ml

Methods:

Heat 2 teaspoons (10ml) oil in 10inch (25cm) nonstick skillet over medium heat.Add mushrooms,bell pepper and garlic cook 5 minutes or just until mushrooms are tender,stirring occasionally.Stir in rosemary.Remove from heat,cool.Unroll Boneless Veal Breast,trim excess fat.Sprinkle evenly with salt spread with cooled mushroom mixture.Roll up tie securely with kitchen string.Heat remaining 2 teaspoons (10ml) oil in Dutch oven over medium heat, brown veal roll on all sides.Add wine and water to pan.Reduce heat to low.Cover and simmer 1½-1¾ hours or until meat is tender.Remove to warm platter,cover with foil to keep warm.Cook remaining liquid over high heat until reduced by one-third.
Remove and discard string from veal roll and slice. Serve with sauce.

3 7-9 lb Veal Boneless Breast (3-4Kg)
As needed olive oil
1½ cups coarsely chopped carrots 375ml
2 cups coarsely chopped onions 500ml
1 cup coarsely chopped celery 250ml
¼ cup chopped parsley 60ml
3 bay leaves
1½ tablespoon dried thyme 25ml
7 cups white wine 1.75 litre
8 cups chicken broth 2 litre

For stuffing:
12 oz white rice 350g
3 oz butter 90g
3 cups coarsely chopped onions 750ml
2¼ cups chicken broth 550ml
3 lbs Ground Veal 1.5Kg
to taste: salt and pepper
3 lbs trimmed spinach 1.5Kg
4 oz butter 125g
1 ½ lb mushrooms, sliced 750g
12 oz julienne carrots 350g
3 oz butter 90g
to taste: salt and pepper

Instructions

Stuff Veal breasts with veal stuffing mixture.Skewer closed.Rub with oil.Brown in 450ºF (232ºC) oven, turning once.Remove veal spread vegetables and herbs in pan.Place veal on vegetables add wine and broth.Cover and braise in 375ºF (190ºC). oven until tender, about 3 hours, basting, uncovered, during the last ½ hour.Remove veal allow to rest.Use pan drippings to make sauce.

For each serving: 1 piece of sliced veal with sauce per plate.

Garnish with additional parsley.Cook rice,butter,onions and broth until the rice is soft.Cool.
Puree rice mixture with the veal.Season with the salt and pepper. Wilt the spinach in butter.Drain well cool.Chop coarsely.Sauté the mushrooms and carrots in the butter until soft cool.Mix with the veal mixture and spinach.Season with salt and pepper.

1 1/2 lb veal breast
Salt to taste
Freshly-ground black pepper to taste
1/4 cup extra-virgin olive oil
2 lb apples cored, and
cut into 6 slices each
1/2 cup all-purpose flour
1/2 tsp cinnamon
1 cup red wine
1 lt Brown Chicken Stock

Soft Polenta:
4 cup water
2 tbs salt
1 cup polenta or cornmeal
1/2 cup cubed stracchino cheese

Instructions

Season the veal breast all over with salt and pepper.Roll the meat over on itself and tie off with butcher\’s twine to form a roll.

In a Dutch oven, heat the olive oil over high heat until smoking.Add the meat and sear on all sides until dark golden brown. This should take about 15 minutes. Remove the meat and set aside.

Add the apples and flour to the pan and cook, stirring to coat the apples with the flour, for 3 minutes. Add the cinnamon, red wine and chicken stock and scrape the bottom of the pot with a wooden spoon to dislodge any browned bits.Season with salt and pepper,bring to a boil, add the veal breast, reduce to a simmer and cook for 2 hours until the meat is very tender.Remove the meat and set aside.

Once the braising liquid has cooled for 10 to 15 minutes,place in a blender or food processor and puree. Slice the meat and serve with the puree poured over,and polenta on the side.

Soft Polenta: In a 3-quart saucepan,heat water and salt until boiling.Drizzle in polenta in a thin stream,whisking constantly,until all polenta is incorporated and mixture begins to thicken.Switch to a wooden spoon,pull off heat and continue to stir until thick as paste.Stir in the cheese and continue to stir until it is melted and incorporated.

Veal Breast (2½ – 3lbs) 1-1.5kg
2 teaspoons olive oil
1/3 cup dry Marsala
2½ cups uncooked mini lasagna or bow tie pasta, cooked

Olive-Mushroom Filling
2 teaspoons olive oil
1 cup chopped mushrooms
1 cup diced red bell pepper
2 cloves garlic, minced
½ cup chopped pitted ripe olives
1 tablespoon finely chopped fresh rosemary or 1teaspoon dried rosemary

Instructions

Heat 2 teaspoons oil in Dutch oven over medium heat until hot.Add mushrooms,bell pepper and garlic cook and stir 5 minutes or until tender.Stir in olives and rosemary cool.

Unroll veal breast trim fat.Spread filling over veal, leaving ¾-inch (2cm) border.Starting at short end, roll up jelly-roll fashion tie with string.

Heat 2 teaspoons oil in same pan over medium heat until hot.Add veal brown evenly.Pour off drippings.Add Marsala and 1/3 cup water bring to a boil.Reduce heat cover tightly and simmer 1½ to 1¾ hours or until veal is fork-tender.

Remove veal keep warm.Skim fat.Bring cooking liquid to a boil cook until reduced to ¾ cup, stirring occasionally.Carve veal.Serve over pasta with sauce.

6 lbs veal breast, boned and butterflied (3kg)
1 tablespoon salt (15ml)
1 teaspoon freshly ground black pepper (5ml)
¼ cup extra virgin olive oil (50ml)
2 tablespoons dry white wine (25ml)

Stuffing
1 cup chopped fresh parsley (250ml)
½ cup chopped fresh tarragon (I25ml)
½ cup chopped fresh sage (125mL)
¼ cup capers, chopped (50ml)
6 anchovy fillets, chopped
2 tablespoons lemon zest (25ml)

To cook
2 tablespoons extra virgin olive oil (25ml)
1 carrot, roughly chopped
1 onion, roughly chopped
1 head garlic, chopped
5 ribs celery, roughly chopped
1 bunch rosemary
3 cups dry white wine (750ml)
3 cups water (750ml)

Instructions

Season veal on both sides with salt,pepper,olive oil and wine and refrigerate overnight.Prepare stuffing by combining parsley,tarragon,sage,capers,anchovy fillets and lemon zest.Spread over cut side of veal and roll up.Tie roast with string.Heat olive oil in a large Dutch oven or roasting pan.
Brown veal well.Place carrot,onion,garlic,celery and rosemary around and under veal and add wine and water to pan.Bring to a boil.Cook roast covered in a preheated 350°F/180°C oven, for approximately 4 hours or until very tender.Remove from pan.Strain juices and pour back over veal.Cover loosely until ready to serve.