Roasted Veal Breast with Shallot-Caper Stuffing
Roasting a veal breast renders it juicy and flavorful.
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.saveur.com.
Cooking tools:
- Butcher's twine
- Instant-read thermometer
- Roasting pan
- Serving platter
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Saucepan
- Aluminum foil
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Oven
- Stove
Ingredients
- 3⁄4 cup dried currants
- 2⁄3 cup madeira
- 6 tbsp. butter
- 1 1⁄2 tbsp. finely chopped fresh thyme leaves
- 3 large shallots, finely chopped
- 3⁄4 cup dried breadcrumbs
- 1⁄4 cup capers, drained and coarsely chopped
- Kosher salt
- freshly ground black pepper
- 1 trimmed boneless veal breast (about 4 lbs.)
- 1 tbsp. extra-virgin olive oil
- 1 cup dry white wine
- 1 cup beef stock
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