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Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound pork sausage 1/4 cup chopped onion 1 can {10 3/4 oz.} condensed golden mushroom -- soup 3 slices fresh rye bread -- crumbled 2 tablespoons chopped parsley 1 egg -- lightly beaten 1 dash

For this recipe we used what the butcher calls the first cut or brisket cut of the veal breast - it's the thicker, upper portion. Active time: 1 hr Start to finish: 4 1/2 hr

Instructions Preheat oven to 350 degrees.In a skillet over medium heat, melt 1/2 cup of the butter. Add onions and saute until lightly browned (about 6 minutes). Add bread, salt, pepper, parsley, and mushrooms; stir constantly until heated. Add eggs and continue to stir until eggs are set but still

Stuffed Veal Breast 1/2 pound ground beef -- lean 1/4 pound ground pork 1 egg -- large 1 cup bread crumbs -- soft 1 tablespoon lemon juice 1/8 teaspoon nutmeg 1/2 teaspoon salt pepper -- to taste 4 pounds breast of veal -- with brisket 3 tablespoons shortening 2 teaspoons paprika 2 bay leaves 6

Serving Size : 8 2 medium yellow onions -- peeled and finely chopped 1 clove garlic -- peeled and minced 2 tablespoons extra-virgin olive oil 1 pound pancetta -- thinly sliced 7 cups fresh bread crumbs 1 tablespoon chopped fresh sage 1 tablespoon fresh thyme leaves 3 tablespoons chopped fresh

Stir in the cheese and bread crumbs. Mixture should be a consistency which allows you to make a smooth round ball out of the stuffing which doesn't break apart and yet it should not be too liquid to hold this shape. If mixture is too dry, stir in a few tablespoons of hot water or chicken broth
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How to Cook Veal Breast