• 3 pounds boned veal breast, sliced flat for stuffing
• 2 teaspoons thyme, divided
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground white pepper
• 1 cup chopped onion, divided
• 1/2 cup chopped fresh wild mushrooms
• 1 tablespoon butter or margarine
• 2 cups cooked rice
• 1 cup (4 ounces) shredded mozzarella cheese
• 1 tablespoon snipped fresh basil leaves
• 1/4 teaspoon ground black pepper
• 1 egg, beaten
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 bay leaf
• 1/4 teaspoon black peppercorns
• 2 cups dry white wine

Directions

Season veal with 1 teaspoon thyme, salt, garlic powder and white pepper.Cook 1/2 cup onion and mushrooms in butter in large skillet over medium-high heat; combine with rice, cheese, basil, black pepper, remaining 1 teaspoon thyme and egg.Spread rice mixture evenly on veal breast.Roll veal tie with string at 1-inch intervals. Combine celery, carrots, remaining 1/2 cup onion, bay leaf,peppercorns and wine in large roasting pan place veal in pan.Bake at 350 degrees 1-1/2 hours, or until internal temperature reaches 160 degrees.Remove bay leaf.Pan juices may be thickened to serve with veal.

• 3 carrots
• 1 boneless veal breast, 3 1/4 pounds
• 9 ounces ground veal
• 4-ounce piece of Serrano ham or prosciutto, cut into 3/4-inch wide strips
• 1 hard-cooked egg, cut into wedges
• 4 tablespoons olive oil
• 1 large onion, chopped
• 1 apple, peeled, cored, and chopped
• 3/4 cup dry white wine
• salt

Directions

Cut two of the carrots into lengthwise strips, discarding the centers.Slice the remaining carrot.

Open out the breast of veal, spread the ground veal in the center, and place the strips of ham and strips of carrot on top and all along it.Add the hard-cooked egg and season with salt.Roll up the veal and tie securely with fine kitchen string.

Heat the oil in a pan. Add the veal and cook over medium heat, turning frequently, for 8-10 minutes, until evenly browned all over.Remove from the pan and set aside.Add the onion to the pan and cook over low heat stirring occasionally, for about 10 minutes, until golden brown.

Return the veal to the pan add the apple, sliced carrot, and a pinch of salt, and pour in the wine. Bring to a boil, pour in enough water almost to cover the meat and bring back to a boil. Lower the heat, cover, and simmer for 1 1/4 hours, until the veal is tender and the sauce has reduced.

Lift the veal out of the pan and remove and discard the string. Cut into slices about 1/2 inch thick and place on a warm serving dish.Pass the sauce through a food mill or process in a food processor. Transfer to a sauce boat.Serve immediately with little mounds of vegetables or Mashed Potatoes.

1 tablespoon of Olive oil
1 pound of Sweet Italian sausage;
1 cup of Chopped celery
1 cup of Chopped onion
3 cups of 3 day-old corn bread crumbs
1/2 teaspoon of dried red pepper flakes
1/2 teaspoon of salt
1/2 teaspoon of freshly ground pepper
2 Eggs, beaten to blend
1/2 cup of pine nuts; toasted (about 2 1/2 ounces)
one 4 pound veal breast, pocket
2 tablespoons of dried basil, crumbled
1 teaspoon of dried rosemary, crumbled
8 tablespoons of white wine vinegar
1 1/4 cups of chicken stock

Methods:

Heat 1 tablespoon oil in heavy large skillet over medium-high heat.Add sausage, celery and onion and cook until brown, stirring frequently, about 12 minutes.Transfer mixture to large bowl.Add corn bread crumbs, red pepper flakes, salt and pepper.Mix in eggs and pine nuts. Set stuffing aside.Position rack in center of oven and preheat to 400ºF.

Arrange veal bone side down on work surface. Fill pocket with stuffing.Close with skewer.Place any remaining stuffing in small baking dish cover with foil.Place veal in large roasting pan.Rub outside with basil and rosemary.Sprinkle with 3 tablespoons vinegar. Roast veal 30 minutes. Reduce oven temperature to 350ºF.

Combine remaining 5 tablespoons vinegar with chicken stock.Continue roasting veal 2 hours, basting every 30 minutes with stock mixture and pan drippings.(Place stuffing in baking dish in oven for last 30 minutes.).Transfer veal to heated platter.Slice thinly. Serve with any extra stuffing.

Filling
2 tablespoons of olive oil, divided
1 small red bell pepper, chopped
1 cup of chopped mushrooms
3 green onions, chopped
2 garlic cloves, pressed
1/2 cup of chopped flat-leaf (Italian) parsley
Veal Roll
2 1/2 – 3 pounds of boneless veal breast
2/3 cup of reduced sodium chicken broth
1/2 teaspoon of salt
1/4 teaspoon of freshly ground black pepper

Methods:

Heat half the oil in a Dutch oven (or large pot with cover) over medium heat.Add pepper, mushrooms, onions, and garlic.Cook, stirring occasionally, 5 minutes until vegetables are softened.Transfer to a bowl stir in parsley.Wipe out Dutch oven.

Unroll veal breast.Spread filling over veal, leaving a 1/4-inch border.Roll up, jelly-roll style, from short end tie with kitchen string. Sprinkle veal with salt and pepper.

Heat remaining tablespoon of oil in Dutch oven over medium heat.Add veal roll and brown evenly. Pour off excess oil. Add chicken broth.Bring to a boil reduce heat to low.Cover and simmer 1 1/2 to 1 3/4 hours or until veal is very tender.

Transfer veal to a cutting board.Skim fat from cooking liquid increase heat to high and reduce liquid to 3/4 cup.Carve veal into slices serve with sauce.

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.