Stuffed Breast of Veal

Name: Stuffed Breast of Veal
Total time: 195 min
Ingredients: 4 pounds breast of veal (have your butcher cut the side of the breast, almost to other end, to form a pocket); 5 rolls, soaked in water and squeezed dry; 3 eggs; 1 teaspoon paprika; 1/4 teaspoon salt; 10 sprigs parsley, rinsed and chopped; 1 tablespoon oil; dash of white pepper; 1/2 pound fresh mushrooms, sliced (optional); 2 tablespoons oil; 1 teaspoon garlic powder or fresh, crushed garlic or 1 cube Gefen Frozen Garlic

www.kosher.com

View full recipe on www.kosher.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.

Share this recipe:

Cooking tools:

Baking pan
Aluminum foil
Fork
Oven
Mixing bowl
Measuring cup
Spoon
Chef's knife
Cutting board

Ingredients

4 pounds breast of veal (have your butcher cut the side of the breast, almost to other end, to form a pocket)
5 rolls, soaked in water and squeezed dry
3 eggs
1 teaspoon paprika
1/4 teaspoon salt
10 sprigs parsley, rinsed and chopped
1 tablespoon oil
dash of white pepper
1/2 pound fresh mushrooms, sliced (optional)
2 tablespoons oil
1 teaspoon garlic powder or fresh, crushed garlic or 1 cube Gefen Frozen Garlic