Breast of Veal cuts includes the whole Breast of Veal which contains the lower end of the ribs as well as lean meat, a Breast of Veal Roast that can be purchased in both boneless and bone in forms, and Breast of Veal riblets that are very much like beef riblets and may be substituted in any recipe that calls for beef riblets.
Breast of Veal is cherished for its delicate flavor and tenderness. Veal is the meat from calves and is a gourmet food. Always observe safe handling instructions when handling, storing, and preparing Breast of Veal. You may refrigerate your Breast of Veal between 1-2 days before preparing and you may freeze your Breast of Veal for up to 6 months, before sacrificing the quality of your meat.
Here is a delectable recipe for Breast of Veal.
Stuffed Breast of Veal with Olive and Mushroom (serves eight people)
1 boneless breast of veal (2 to 3 pounds)
1/3 cup dry Marsala Wine (or substitute with any dry red wine)
2 teaspoons olive oil
2 1/2 cups cooked pasta
Olive-Mushroom Stuffing
2 teaspoons oil (preferably Olive)
2 cloves garlic, minced
1/2 cup chopped seedless ripe olives
1 cup chopped mushrooms
1 cup diced red bell pepper
1 teaspoon dried rosemary or1 tablespoon finely chopped fresh rosemary or
Heat 2 teaspoons oil in Dutch oven over medium heat until hot. Add mushrooms, pepper, and garlic; cook and stir 5 minutes or until tender. Stir in olives and rosemary; cool.
Unroll Breast of Veal. Cover with Olive Mushroom Stuffing, leaving 3/4-inch border. Starting at short end, roll Breast of Veal as if tie with string.
Heat 2 teaspoons oil in same pan over medium heat until hot. Add veal; brown evenly. Pour off drippings. Add Marsala and 1/3 cup water; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until veal is fork-tender.
Remove veal; keep warm. Skim fat. Bring cooking liquid to a boil; cook until reduced to 3/4 cup, stirring occasionally. Carve veal. Serve over pasta with sauce.