Breast Of Veal With Herb Stuffing
Nutrition
Calories: 275.18 kcalCarbohydrates: 14.36 gProtein: 2.58 gFat: 23.43 gSaturated Fat: 8.92 gCholesterol: 29.48 mgSodium: 192.34 mgFiber: 0.76 gVitamin A: 12.39875 IUCalcium: 62.22 mgIron: 1.17 mg
Ingredients
- 1 3- to 4- pound boned veal breast cut with a pocket
- Salt and freshly ground black pepper to taste
- 1 medium onion chopped
- 1 garlic clove crushed
- 4 tbsp butter
- 3 cups soft bread crumbs
- 2 tbsp minced parsley
- 1/2 tsp summer savory rosemary or marjoram
- 1/4 tsp basil or thyme
- Flour
- 1/4 cup vegetable oil
- 1/4 cup water
- 1/4 cup sour cream
Instructions
- Sprinkle the inside of the veal pocket with salt and pepper.
- Sauté the onions and garlic lightly in the butter. Mix the crumbs with the parsley, herbs and salt and pepper to taste. Add the onions with the butter in the pan and mix. Stuff the veal breast with the mixture and skewer to close.
- Dredge the meat in flour and brown well in the oil in a Dutch oven. Add the water, cover and simmer until tender, about 2 hours.
- Remove the veal to a warm serving platter. Add the sour cream to the pan drippings and serve with the sliced veal.