Stuffed Breast of Veal
Trim breast of veal. Slice a big pocket along top portion of rib bones.
Stuff veal to thickness of 1-inch across breast. Skewer breast with 2 wooden skewers, following the bone. Roast in a preheated 350 degree oven for 2 to 2 1/2 hours. Best roasted the day before and eaten at room temperature.
Recipe courtesy Paul Grimes
Crawfish Stuffed Veal Chops with Crawfish Marchin de Vine Sauce and Creamy White Cheddar Cheese Grits
Recipe courtesy of Emeril Lagasse