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Stuffed Breast Of Veal Recipe
|Veal breast||5 Pound (1 Breast, 4 - 5 Pound)|
|Italian bread loaf||1 Medium (Stale, Hard)|
|White raisins||3 Ounce (1 Box)|
|Pignoli nuts||2 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
|Whole egg||1 Large|
|Shredded mozzarella cheese||1 Cup (16 tbs)|
|Garlic clove||1 Large, crushed|
|Mushrooms||3 Ounce (1 Container, Stems And Pieces)|
Serving size: Complete recipe
Calories 7365 Calories from Fat 3642
% Daily Value*
Total Fat 407 g625.4%
Saturated Fat 158.5 g792.6%
Trans Fat 0 g
Cholesterol 1910.4 mg
Sodium 6715.5 mg279.8%
Total Carbohydrates 407 g135.6%
Dietary Fiber 25.8 g103.3%
Sugars 59 g
Protein 494 g988.8%
Vitamin A 70.7% Vitamin C 75.6%
Calcium 135.3% Iron 207.8%
*Based on a 2000 Calorie diet
Slightly soak bread in water and squeeze dry through a strainer.
Mix remaining ingredients with 3/4 of bread (reserving rest if needed, according to size of pocket).
Stuff 3/4 full, allowing for expansion.
Sew pocket closed.
Season outside of veal with paprika for color.
Place veal in baking pan with cover (or glass baking dish covered with aluminum foil).
Add 1 cup water or 1 cup dry wine, plus 1/2 cup water.
Place in 350-degree oven and baste occasionally.
Cooking time is approximately 3 hours.
Remove cover for last half hour only, to brown.