Stuffed veal breast

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


  1. Order the veal breast as a wallet.
  2. Rinse the parsley, then dry it with food paper.
  3. Rinse the fennel branches and the tomatoes.
  4. Cut the tomatoes into quarters.
  5. Finely chop the parsley.
  6. Chop the calf’s liver.
  7. Chop the throat and pork.
  8. Season the meat with salt and pepper.
  9. Add the Tabasco.
  10. Break the eggs.
  11. Mix the stuffing by hand.
  12. Stuff by packing the breast a little in the pocket.
  13. Dress the breast with the strainer.
  14. Heat a cast iron casserole dish with olive oil.
  15. Grill the stuffed veal breast all over.
  16. Place the celery stalks.
  17. Arrange the tomatoes around the piece of veal.
  18. Pour in the white wine.
  19. Simmer for 1 hour and a half to 2 hours.
  20. 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

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