California Stuffed Breast Of Veal Recipe
This California Stuffed Breast of Veal tastes makes a sumptuous meal ! Try out this California Stuffed Breast of veal with your favourite sauces and come up with suggestions if you have any !
Ingredients
Stuffing
1 pound fresh spinach, large stems removed
1 medium onion, quartered
3 tablespoons butter or margarine
2/3 cup raisins, plumped in boiling water, then drained
1/4 cup bread crumbs (or 1 slice drybread, quartered, and chopped with the metal blade)
1 teaspoon salt
1 teaspoon basil
1 teaspoon parsley
1 egg yolk
Veal Breast
1 4 to 41/2 pound breast of veal
Salt and pepper
3 to 4 tablespoons vegetable oil
1/2 cup dry white wine .
2 bay leaves
4 whole cloves
1/4 cup hot beef broth, if needed
Directions
Prepare the stuffing.
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
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
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