Stuffed Braised Veal Breast

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I made the veal roast last night. The recipe was as seen on TV with the exception of using the bones as a rack which I remembered from the show. It came out fantastic, served with roasted Brussels sprouts and roasted potatoes. Everybody raved!

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I had this recipe on my mind for a while, and finally made it about a week ago. UNBELIEVABLE! Moist, flavorful, beautiful, and pure deliciousness. I noticed that the recipe does not tell you to "butterfly" the veal breast first, as Anne demonstrates on the show. It clearly is impossible to pound out a 4 lb. veal breast without butterflying it first. Sometimes, the written recipes on this website miss a few steps, but fortunately I watched the episode and knew what to do. I had some fennel hanging around the frig, so I added it to the onion base that the veal sits on while braising, and strained my sauce at the end, as I wanted the flavor, but not the onion/fennel stuff floating on top of my meat. I could have eaten the whole thing by myself. This is now a permanent inclusion to my repertoire of culinary delights.

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OMG one of the best veal meals I ever had very easy to make <3

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Delicious, but I definitely agree with Jim of Sunrise. It is impossible to flatten the veal breast. My mallet just kept jumping back at me. I think butterflying is the way to go, as Joanne did. I've had a lot of dinner parties in my lifetime and have never gotten such rave reviews as I did with this recipe.

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I made this for Mother's Day - super hit! This is a must-try recipe that will have you looking like a rock star. Ridiculously flavorful and beautiful to present at the table. A little time-consuming to butterfly and pound, so leave yourself time to prepare it or do that part in advance and store it unstuffed in plastic wrap until you intend to cook it. Only change I made was I bought a bone-in veal breast, separated the breast and used the ribs as a "rack" for the rolled veal. Nothing was left, even the ribs were eaten.

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I was only able to find a veal breast with its ribs that had a pocket already in it-so no pounding to flatten or tenderize was necessary. I made everything exactly as in the recipe and the flavors were delicious. One day I will make more of an effort to find a veal breast without the bones.

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I used pork tenderloin and omitted the mushrooms. Made more of a stuffing with the spinach by adding fresh breadcrumbs along with the cheese. It was delish!!!!! HUGE hit for my girlfriends weekend! I usually cook dinner on Saturday night of the weekend - I always love to surprise the girls! They loved this dish!

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I made this the other night. I also struggled with pounding out the veal breast. I took my boning knife and butterflied it from the center towards the edges, then pounded it. That worked like a charm! Since I had a half-breast (one side, I halved the stuffing recipe and it all worked out prefectly. I think cooking the onions is worth the extra few minutes as it adds another layer of complexity. And as Anne always say, 'make sure you season (salt as you go!'. THe flavors in this dish were extraordinary and I would definately make it again without any hesitation.

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Is their something wrong with the written recipe? If I was to rate this recipe on flavor alone it would be 5 stars. Amazing flavor!
I proceeded to flatten the veal breast. After pounding and shaking my kichen for an hour, it hardly made a difference in the thickness of the veal. I could'nt even come close to putting all that delicious stuffing inside of the veal. Maybe if I drive my car over it the next time it, will flatten the tough piece of meat. I'll have to do something different the next time.
I think the recipe would also be fantastic with osso buco.

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I'm not sure why the three star rating shows up as aggregate when I pulled up this recipe. I see only two reviews, both of which are five stars. So seems like five star summary to me.

I'll add mine to it, rounding to five stars while being on the cusp of four and five. Disclosing I did not use veal as it is a protein we do not eat.

But we used Chef Burrell's recipe and technique as starting point and then used a whole boned turkey breast of comparable weight, using each of the breast halves individually to create two stuffed turkey breast "roasts". Using turkey breast as protein means we roasted the breast on the bed of onions rather than braising the protein as per the original veal recipe.

Flavors were yummy and presentation was nice too, including the pan roasted onions.