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roasted stuffed veal breast, pecho de ternera rellena y asada

(1 rating)
Juliann avatar
Recipe by
Juliann Esquivel
@Juliann
Florida City, FL

This roasted stuffed veal breast is a family favorite. I made up this recipe many years ago when times were hard and veal breast was a cheaper cut of meat. It went over well with my family and now I make it often. My stuffing is bread free and delicious. It is composed of veggies, eggs, and ricotta cheese. Enjoy.

►
(1 rating)
yield 4 /5
prep time 30 Min
cook time 3 Hr

Ingredients For roasted stuffed veal breast, pecho de ternera rellena y asada

  • 1 lg
    veal breast about 4 or 5 lbs or make 2 breasts about 3 lbs pounds each
  • 1 c
    breakfast pork sausage, like jimmy dean or tennessee pride fried and set aside
  • 1 lg
    diced red bell pepper
  • 1 md
    onion diced
  • 1/2 sm
    jalapeno seeded and diced fine
  • 1 lg
    apple peeled and diced such as gala
  • 2 Tbsp
    chopped parsley or cilantro
  • 1 c
    whole milk ricotta or 2 %
  • 2 Tbsp
    pine nuts or chopped pecans
  • 2 lg
    eggs
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    dried oregano
  • 1/4 tsp
    cumin powder
  • 1/4 tsp
    ground black pepper
  • 1/2 c
    white cooking wine or white table wine

How To Make roasted stuffed veal breast, pecho de ternera rellena y asada

  • 1
    With a sharp knife cut a pocket in the veal breast or have the butcher at the supermarket cut the pocket for you. I sometimes ask them to do this and they do it for me at no extra cost. Season the Veal breast liberaly with some lemon or lime juice, inside the pocket as well then season with garlic powder, salt, pepper, inside the pocket and on the outside. I like to coat mine with Montreal Steak seasoning after I rub the lime juice over the veal breast. That is optional. Set aside for a few hours in the fridge.
  • 2
    Mix all of the other ingredients in a large bowl, Peppers, onions,sausage, parsley, eggs, ricotta cheese, apple, nuts and the seasonings. Except for the wine save that for when roasting. Cover and let flavors meld.
  • 3
    Take out the veal breast and let it come to room temperature about an hour. Preheat to 400 degrees. Take veal breast and open the pocket and with a large kitchen spoon fill the veal pocket with the stuffing. Pack in all of the stuffing into the pocket. You can tie it after you have stuffed it with kitchen twine if you desire. I don't, I just close the pocket. I pour the wine in the bottom of the pan cover the roast with aluminum foil and roast for about 3 hours. If you like you can put two carrots in the bottom of the pan and a medium onion optional to flavor up the drippings for gravy later. 15 minutes before taking out of the oven uncover the roast and let brown in the hot oven. Remove the veal breast to a platter; remove carrots and onion discard. Add 1 cup of water to the drippings stir well. Add some corn starch about 3 tablespoons to a half cup of cold milk dissolve stir well with a fork and pour into the drippings. stir well with a wisk until nice and thick. serve with your stuffed veal roast.
  • 4
    Above I have taken a picture of the Stuffed Veal Breast, I have it sitting on a bed of watercress salad. Enjoy
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