Recipe courtesy of Paul Grimes

Stuffed Breast of Veal

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  • Total: 2 hr 50 min
  • Prep: 20 min
  • Cook: 2 hr 30 min
  • Yield: 4 to 6 servings
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1 (4-rib) veal breast

1/2 pound chicken livers

1/2 cup chopped onion

1/2 cup chopped celery

4 tablespoons butter

1 cup seasoned bread stuffing

1/2 cup chopped parsley

2 eggs, lightly beaten

1/2 cup milk


  1. Trim breast of veal. Slice a big pocket along top portion of rib bones.
  2. Saute 1/2 pound chicken livers in 2 tablespoons butter. Chop finely or grind.
  3. In another saute pan cook onion and celery in butter 2 tablespoons butter until soft.
  4. Combine livers, vegetables, bread stuffing, parsley, salt and pepper. Add milk to moisten stuffing. Add beaten eggs to mixture.
  5. 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.