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California Stuffed Breast Of Veal Recipe
|Stuffing||1 Cup (16 tbs)|
|Spinach||1 Pound, large stems removed|
|Onion||1 Medium, quartered|
|Raisins||2⁄3 Cup (10.67 tbs) (Plumped In Boiling Water, Then Drained)|
|Breadcrumbs||1⁄4 Cup (4 tbs) (Or 1 Slice Dry Bread, Quartered, And Chopped With The Metal Blade)|
|Veal breast||4 1⁄2 Pound|
|Vegetable oil||4 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Beef broth||1⁄4 Cup (4 tbs)|
Calories 1018 Calories from Fat 625
% Daily Value*
Total Fat 70 g107.2%
Saturated Fat 26 g130%
Trans Fat 0 g
Cholesterol 288.5 mg
Sodium 534.9 mg22.3%
Total Carbohydrates 29 g9.8%
Dietary Fiber 4 g15.9%
Sugars 14.9 g
Protein 64 g128.3%
Vitamin A 150.6% Vitamin C 43.4%
Calcium 13.9% Iron 27.7%
*Based on a 2000 Calorie diet
Wash spinach well and shred with the slicing disk.
Chop the onion with the metal blade.
Saute the onions in butter in a large skillet until soft.
Add the spinach and saute until just wilted.
Remove from heat.
Add raisins, bread crumbs, seasonings, and the egg yolk.
Toss until combined.
Prepare the veal breast.
Remove breast bone, ribs, and cartilage from veal breast with sharp knife.
Cut pocket in meat, season with salt and pepper, and fill with stuffing.
Close pocket with toothpicks.
Heat oil in a large skillet.
Brown stuffed breasts on all sides for about 15 minutes.
Lower heat and add wine, bay leaves, and cloves.
Cover and simmer over low heat for about 2 hours.
Add broth if necessary to replenish liquid in bottom of pan.
Baste meat occasionally.
Serve at once on a hot platter.
Remove toothpicks and slice the meat