Gefullte Kalbbrust (Ashkenazic Stuffed Veal Breast)

“I found this in a magazine about 2 years ago. I have served it 3 or 4 times and it always comes out wonderful.”

Ingredients Nutrition


  1. For Stuffing; Soak the bread in water until moist.
  2. Drain, squeeze dry, and tear into small pieces.
  3. Add the egg and seasonings.
  4. Heat the oil in a large skillet over medium heat.
  5. Add the celery, onion, and garlic and saute until softened (5 to 10 minutes).
  6. Stir into the bread mixture and let cool.
  7. Makes about 2 1/2 cs.
  8. Preheat the oven to 400 degrees.
  9. Wash the veal and pat dry.
  10. Sprinkle the outside of the veal and inside the pocket with salt and pepper.
  11. Loosely fill the pocket with the stuffing and sew up or secure with skewers.
  12. Brush the veal with the oil.
  13. Spread the vegetables in the bottom of a shallow roasting pan and place the veal on top.
  14. Or place the veal on a rack in the pan.
  15. Roast for 30 minutes.
  16. Reduce the heat to 325 degrees and continue cooking until the meat is fork tender and a meat thermometer registers 175 degrees in thickest portion, about 2 hours or 25 to 30 minutes per pound.
  17. Let the meat stand at least 15 minutes before carving.
  18. Serve warm or at room temperature.
  19. VARIATIONS: Rub the veal with garlic or cut slits all over the meat and insert little pieces of garlic.
  20. Braised Veal Breast: After roasting for 30 minutes, add 1 cup dry white wine or water, cover, and cook until tender.
  21. Honey-Glazed Veal Breast: After cooking for 2 hours, uncover, combine 1 cup orange juice and ¼ cup honey, and brush over the veal.

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