Stuffed Breast of Veal

Breast of veal is usually braised, but in this recipe, it is covered and steam-roasted in the oven, and then roasted uncovered until browned and tender, with the bones forming a natural roasting rack. Serve the veal hot as a main course with a little wholegrain mustard, or at room temperature with some Aioli or Salsa Verde.

2 tbls olive oil

1 large yellow onion, choppedBreast of Veal

3 cloves garlic, minced

3 cups Swiss card leaves, coarsely chopped

1 cup peeled carrot, coarsely grated

1 tsp fresh thyme leaves, minced

1 large egg

2 cups cooked white rice

½ lb ground veal

1 cup fresh or frozen shelled peas

½ cup Kalamata olives, chopped

½ cup grated Parmesan cheese

1 tbl red wine vinegar

salt and pepper

1 veal breast, about 2.5 lbs

½ cup chicken stock

½ cup dry white wine

  1. Preheat the oven to 375°F. Lightly oil a roasting pan large enough to hold the veal breast.
  2. In a large frying pan over medium heat, warm the olive oil. Add the onion and sauté until soft, about 10 minutes. Add the garlic, Swiss chard, carrot and thyme and cook until the chard is wilted and any liquid has evaporated, 6-7 minutes. Transfer the mixture to a large bowl and let cool for 10 minutes.
  3. Add the egg, rice, ground veal, peas, olives, cheese, vinegar, 2 tsp salt, and ½ tsp pepper. Mix until all the ingredients are evenly distributed.
  4. Cut a pocket in the veal breast for the stuffing, starting at the narrow end so that only a small opening remains to be closed after stuffing.
  5. Using a large spoon or your hands, place the stuffing into the veal pocket, massaging it from the top to spread it evenly all the way down to the end. Close the pocket with small trussing skewers.
  6. Place the veal breast in the prepared pan, rib side down. Pour the broth and wine into the pan. Cover the pan tightly with aluminum foil. Cook the veal breast for 1 hour.
  7. Remove the pan from the oven and carefully remove the foil. Reduce the over temperature to 300°F.
  8. Baste the veal with the pan liquid, return it to the oven uncovered and continue to roast, basting 2-3 times, until the meat is pulling away from the bones, about 2 hours longer. Add water tothe roasting pan if it begins to look dry.
  9. Remove the pan from the oven, transfer the veal to a carving board, and tent with aluminum foil. Let rest for 1o minutes.
  10. Slice the veal breast between the bones, arrange the slices on a warmed platter or individual plates and serve.