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Veal Breast, Potato Stuffing II (M, KLP)
Source: Detroit Free Press
Serves: 6

2 heaping tbsp. garlic, crushed
1 tbsp. granulated onion or onion powder
1 tbsp. lemon pepper
1/2 to 1 tbsp. paprika for color
1/2 tsp. olive oil or more if needed
5 to 6 pound bone-in veal breast, with deep pocket cut into it
Kosher salt
Dried dill, to taste
Lemon wedge
Potato Stuffing II (click here for recipe)

In a small bowl, combine the garlic, onion, lemon pepper, and paprika. Stir in enough olive oil to make a paste-like mixture.

Rub the mixture on the top and bottom of the veal and inside the pocket. Sparingly sprinkle the meat with kosher salt and dill and squeeze a wedge of lemon over the meat.

Store the breast in an oven-roasting bag and freeze until ready to cook. When you're ready to cook, thaw the veal. (Freezing and thawing the veal allows the seasonings to permeate the meat. The veal can also be kept in the fridge for a day before cooking).

If you are cooking immediately or if you have thawed the frozen veal, stuff the pocket with the potato stuffing.

Place any remaining stuffing in a casserole dish, cover and heat it later to serve on the side.

Preheat the oven to 350°F.

Cook the veal in the oven-roasting bag for about 1 to 1-1/2 hours or until the internal temperature reaches about 180°F and the meat is tender. Remove from the oven and carefully open the bag or it will continue to cook in the bag.

Let the veal rest a few minutes before slicing and serving.

Posted by Diana Freilich

Nutritional Info Per Serving: N/A