"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Veal
Thread Tools Display Modes
Old 08-31-2008, 05:00 PM   #1
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,105
ISO TnT Veal Breast Recipe

I saw veal brest at the supermarket yesterday and realized I had never cooked or eaten one. I think it's the first time they've had veal breast available.

Some recipes I've seen on line call for braising while others call for roasting. Many call for stuffing.

Do any of you have a tried and true recipe you'd like to share?

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-31-2008, 11:39 PM   #2
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: joisey
Posts: 18,585
andy, i don't have an actual recipe, but i've always made veal breast stuffed and roasted, italian style.

preheat your ove to 350.
cut a pocket into a roughly 2 lb. breast, rub the inside with evoo, then stuff it with a mixture of toasted breadcrumbs and garlic (the toasting of both is important), italian herbs, an egg, and a little grated parm. then the outside is rubbed with evoo, sprinkled with s&p, and placed in a roasting pan nestled into evoo and s&p rubbed halved onions and fennel, and quartered potatoes.

roast for about an hour, then crank it up for 15 minutes to help it finish with a good crust.


in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
buckytom is offline   Reply With Quote
Old 08-31-2008, 11:50 PM   #3
Chef Extraordinaire
kadesma's Avatar
Join Date: Sep 2004
Location: california
Posts: 21,373
Andy my mother in law use to make veal pocket of Cima for us and we loved it..she made a stuffing with bread, marjoram, finely diced onion several cloves of crushed garlic, chopped Italian parsley she would use Italian bread soaked in milk and squeezed til it crumbled an egg or two depends on the size and how much you want..at the end she would add about a cup of the frozen tiny peas, stuff this into the pocet she had the butcher cut...she would then bring out the big old needle they used for sewing things that were thick or leather and put about 4/5 stitches in the meat and put it into a 400 oven, cook about half and hour lower the heat to 335 or 350 and let it cook til done..Can't remember how long but when I do it I check it every 20 minutes til I'm happy with it.
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 09-27-2008, 09:50 PM   #4
Senior Cook
Join Date: May 2004
Posts: 266
Andy, I'm originally from Western Pennsylvania, and I grew up on Veal Pocket. My Mother made a stuffing similar to one she used for turkey, and she tied it up with butcher's twine. Garlic salt and pepper, rubbed it with oil and roasted it in the oven.

It is rare to even see that cut in the grocery stores now. I wish I could find one.
toni1948 is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:27 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.