1 - 10 of 95 for breast of veal

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Pour olive oil ... round ball out of the stuffing which ... a 4-5 lb veal breast. Rinse the ... the center and garnish with minced fresh Italian parsley.

1. Unpack the veal breast (3 1/2 to ... 1 1/2 inches of the outside of ... shallow roasting pan at 300°F after pouring the melted liquid over the slides.

Slice pepperoni in ... Crush 1 clove of garlic and saute ... overcooked. Stuff the breast of veal and sew all ... white potatoes can be put around the meat.

Have your butcher make a pocket in the veal breast. If you ... and the bottom of the veal breast. ... tablespoon of flour dissolved in another 1/4 cup of water.

Have the butcher ... in the side of the veal breast. Wipe the ... chopped onion in the oil until tender but not brown (about 5 minutes). Remove from heat.

Have butcher bone out veal breast. Place bones ... leaves on top of veal breast to ... into 1/2 inch thick slices. Serve with sauce. Makes 6-8 servings.

Have the butcher ... in the side of the veal breast. Wipe the ... should brown nicely during baking. Yields 10 servings. 380 calories and 10 gm fat/serving.

1. A pocket ... cut into the veal by you or ... or bottom layers of meat. Kasha can ... pan. Set veal breast, meaty side ... gravy in a heated sauceboat.

1. Saute onion ... parsley, 3 tablespoons of the marsala, the ... Cut pocket in veal breast; fill loosely ... pepper. Cut veal into thick slices; pass sauce.

Wipe veal breast with moist towel. ... shallow pan. Brush with oil. Bake at 300 degrees for 2 1/2 to 3 hours, basting occasionally. Do not cover. 340 calories.

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