Crispy Braised Veal Breast

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Michael Ruhlman

Published 2011

  • About

You often see veal breast stuffed, but I like to braise it until the meat is tender, chill it, then coat it in bread crumbs and fry it until crispy on the outside but still tender and succulent inside. The long braising process results in a heavenly sauce that completes the dish. Some veal breasts are sold boneless; others have the bone and cartilage. If you cook a bone-in cut, remove the bone and cartilage after the breast has been cooked and is cool enough to handle, but is not chilled. I