Recipe: Stuffed Veal Breast
Recipe for stuffed veal breast, cooked in a cast iron casserole dish, the breast has simmered gently and is delicately flavored with the stuffing. I had asked my butcher Gilles to prepare my chest in the wallet, thank you for this beautiful chest. At home we love veal, here, a very attractive recipe from a price point of view, in fact the breast is not very expensive. Lots of profit with this stuffed breast for a family meal.
Recipe ingredients
- Stuffed veal breast recipe for 10 people:
- 1 small wallet of veal breast
- 350g of throat
- 400g ground veal
- 1 carrot
- ½ bunch of parsley
- 150g of chicken liver
- 2 eggs
- 1 teaspoon of salt
- ¼ teaspoon of pepper
- 2 branches of fennel
- 2 tomatoes
- 4 drops of Tabasco
- 1 strainer
- 2 tablespoons of olive oil
- 20 cl of white wine
Instructions
- Order the veal breast as a wallet.
- Rinse the parsley, then dry it with food paper.
- Rinse the fennel branches and the tomatoes.
- Cut the tomatoes into quarters.
- Finely chop the parsley.
- Chop the calf’s liver.
- Chop the throat and pork.
- Season the meat with salt and pepper.
- Add the Tabasco.
- Break the eggs.
- Mix the stuffing by hand.
- Stuff by packing the breast a little in the pocket.
- Dress the breast with the strainer.
- Heat a cast iron casserole dish with olive oil.
- Grill the stuffed veal breast all over.
- Place the celery stalks.
- Arrange the tomatoes around the piece of veal.
- Pour in the white wine.
- Simmer for 1 hour and a half to 2 hours.
- Slice the breast just before serving.
Preparation time: 60 minutes
Cooking time: 120 minutes
Number of people: 10
4 star rating: 1 review
What wine to drink with: Stuffed veal breast
My favorite wine for this recipe: Côte rôtie Cépage Syrah and Viognier
Temperature between 16 ° and 18 °
Chop the meat
Spice and salt
Stuff the chest
Pack well
Tie up the chest
Cooked breast
Add the vegetables
Grilled roast
Face roast
On a plate
