Stuffed Breast of Veal Recipe 

The Cut: Breast of Veal 

Veal breast is the brisket and plate area, similar to the brisket on a cow. It’s a fatty cut of red meat from a heavily worked part of the animal, but it also has a mildly richer flavor, which is unique for veal recipes. It’s served by slow braising or roasting to allow the low steady heat to break down the connective tissue for tender, succulent results. Unlike our grilled veal chops or veal cutlets, this dish takes a little longer but has an amazing richness of flavor. 

Whole breast of veal is an uncommon cut, depending on where you are in the country, and it’s best to contact your local butcher if you can’t find it near you. It is often sold with the bones, but feel free to ask the butcher to debone it for you and keep the bones for making veal stock. You can also request the butcher add a pocket for stuffing. 

We omitted the pocket for this stuffed breast of veal recipe to keep this as approachable as possible for everyone. From novice cooks to seasoned chefs, everyone can master this incredibly stuffed breast of veal!

For the Filling: 

• Spinach – use fresh raw baby spinach.
• Garlic cloves
• Pork panko – or traditional panko.
• Parmesan – freshly grated.
• Salt and pepper – we always use kosher salt and freshly ground black pepper when cooking.
• Lemon zest

For the braised veal: 

• Proscuitto 
• Breast of veal – you may need to order this cut from a butcher shop. Be sure to give yourself at least a week for it to arrive on time. We received ours from Marcho Farms. 
• Oil – we use canola oil or avocado oil. Use your favorite neutral cooking oil.
• White White – use a dry white wine you would also enjoy drinking.
• Onion, Carrot, & Celery 
• Fresh Rosemary, Thyme, tarragon, and sage
• Chicken broth – unless you have veal stock on hand, in which case, use that. 
• Garlic compound butter 
• Gremolata 

• Parsley
• Garlic 
• Lemon zest 

Make the Filling

• Start by balancing the spinach in boiling water for 1 minute. Then, strain it and let it cool over a colander. 
• When the spinach is cool enough to handle, squeeze the liquid out. You can do this by squeezing the spinach between clean kitchen towels, rolling and rerolling to remove the excess liquid, or using your hands. 
• Once the spinach has been pretty well wrung out, add it to a food processor with the garlic, panko, parmesan cheese, salt, pepper, and lemon zest. Pulse 4 to 5 times to combine. 

Prep the Veal

• Arrange the boneless veal breast on a clean work surface and trim any loose fat or debone if needed. Pound out the veal so it’s an even thickness from edge to edge. 

Stuff and Roll the Breast of Veal

• Season the veal with salt and pepper and place the fat side down.
• Arrange the prosciutto over the veal in a single layer, with just the edges overlapping. 
• Next, spoon the spinach filling over the entire surface, leaving a 1-inch edge along the long edge.
• Starting with the long edge, working with both hands, tightly roll the breast of the veal, using your thumbs to keep the filling pushed in as you roll it. 
• Secure the veal roll every one to two inches with butcher’s twine, folding the edges under to wrap over themselves if needed. 

Sear

• Preheat the oven to 300 degrees F and adjust the cooking rack to the lower middle rack. 
• Heat a large Dutch oven or cast iron skillet over medium-high heat. Add the oil and swirl to coat the surface. 
• When the oil just starts to smoke, add the roast, seam side up, and brown on all sides, 3 – 4 minutes a side. 
• Transfer the roast to a clean work surface and then reduce the heat to medium. Slowly add in the wine; it will bubble and steam. Then, using a wooden spoon, deglaze the pan by scraping up any browned bits stuck to the bottom and remove the pan from the heat. 
• Transfer the onions, celery, and carrots to the bottom of the pan and make a bouquet garni by tying the herbs with a short length of kitchen twine (this helps retrieve them later). If you’re using a different roasting pan than what you seared in, transfer the wine reduction as well. 
• Nestle the stuffed breast of veal back into the pot, seam side down, and pour the chicken broth in as well. You want the broth to be about halfway up the sides of the roast. Add more liquid if needed.
• Cover with the lid or a double layer of aluminum foil. 

Braise 

• Transfer the Dutch oven or roasting pan to the oven and close the door. Braise the veal for 1 ½ hours, basting every 20 minutes with the liquid in the pan, adding more chicken broth if the liquid gets low. 
• Carefully remove the pan from the oven and increase the heat to 400 °F. Remove the lid or foil and return the pot to the hot oven. Allow the breast of veal to roast for another 45 or so minutes, still basting every 20 minutes. Cook until the internal temperature reaches 165 degrees F. 

Rest & Reduce

• When the meat has reached 165F, remove the pan from the oven and transfer the roast to a cutting board to cool. Rub a few dollops of Garlic compound butter over the top of the veal roast and tent it with foil to rest. 
• Carefully strain the braising liquid from the Dutch oven to a clean pan. Bring to a rolling boil and then reduce the heat to medium and allow the liquid to simmer until reduced by half, about 10 minutes. After it cools, skim off any excess fat that congeals on the surface with a fine wire mesh strainer. 
• Meanwhile, make the gremolata by mixing the minced parsley, garlic, and lemon zest in a small bowl. 

Slice and Serve

• To serve, slice the stuffed veal with a sharp carving knife into ¾ to 1″ medallions, snipping the kitchen twine as needed for plating. 
• Plate the slices of veal breast hot with your favorite sides, a small ramekin of the reduced juices, and a sprinkle of the gremolata, and enjoy. 

What to Serve with 

Good side dishes to serve with stuffed breast of veal are some of our favorites, like roasted or mashed potatoes or pureed turnips and steamed or roasted vegetables such as peas, carrots, and green beans. Or try smoked Brussels sprouts, a simple green salad, rice, or risotto.

Wine Pairing:

Veal can be enjoyed with either red or white wine. Pair this with a crisp, dry white wine for serving like Pinot Grigio, Pinot Gris, Sauvignon Blanc, or a light Pinot Noir if you prefer red.

Leftovers and Reheating

Store leftovers in an airtight container or tightly wrapped in aluminum foil for up to 3 days. Slice off and reheat in an oven preheated to 325 degrees F until heated through, about 10 minutes.

Cooked stuffed breast of veal can be frozen for up to 3 months. To reheat, thaw it in the refrigerator overnight, then reheat in a 325°F (163°C) oven, covered with foil, until warmed through.