Braised, Stuffed Veal Breast

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

The veal may be served hot or cold. If hot, the cooking juices form a gravy that goes well with glazed carrots and onions. If cold, the juices should be chilled until set, then chopped as decoration. Vinaigrette salad with potato is a good accompaniment.


  • 3-4 lb/1.4-1.8 kg veal breast
  • 2 hard-boiled eggs, sliced


  1. For the stuffing: fry the onion in butter until soft. Stir it into the ground veal, with the breadcrumbs, garlic, lemon zest, parsley, nutmeg, salt and pepper. Stir in the beaten eggs and beat the stuffing for 1-2 minutes until it comes away f