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Braised Veal Breast with Potato-and-Onion Stuffing

See full recipe on: Epicurious



Ingredients

3/4 pound medium yukon gold potatoes (2 to 3), left unpeeled
1 large onion, chopped (2 cups)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
1 tablespoon chopped fresh dill
1 (4- to 4 1/2-pound) bone-in back portion veal breast (3 or 4 ribs)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1 cup dry white wine
1 3/4 cups reduced-sodium chicken broth (14 fluid ounces)
2 turkish bay leaves or 1 california
1/2 cup heavy cream
2 teaspoons cornstarch
1 tablespoon chopped fresh dill
1/4 teaspoon fresh lemon juice, or to taste
Special equipment: a carpet or upholstery needle; kitchen string

Nutrition 4 servings

Per Serving % Daily Value
Calories 1,374
Fat 93g 144%
Carbs 26g 8%
Protein 90g 181%
Fiber 3g 13%
Cholesterol 429mg 143%
Sodium 1,209mg 50%
     
Fat
Carbs
Protein

Preparation






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