VEAL BREAST WITH HERB STUFFING

By akselden

Ingredients

• 3-4 lb. veal breast, cut with a pocket
• salt and pepper
• 4 T butter
• 1 medium onion, chopped
• 1 crushed garlic
• 3 C. soft bread crumbs
• 2 T parsley, minced
• 1/2 tsp rosemary
• 1/4 tsp basil
• 1/4 tsp thyme
• Flour for dredging
• 1/4 C. vegetable oil
• 1/4 C. water
• 1/4 C. sour cream

Details

Servings 5

Preparation

Step 1

Sprinkle inside of veal pocket with salt and pepper.

Saute onions and garlic in melted butter.

Mix crumbs, parsley, herbs, salt and pepper. Add onion mixture. Mix well.

Stuff breast with mixture and skewer to close. Dredge meat in flour and brown well in oil in dutch oven.

Add water and cover to simmer until tender, about 2 hours.

Remove veal, place on warm serving platter. Add sour cream to pan drippings and serve with veal.