Boneless
Veal Breast

Cut from the Forequarter

The Boneless veal breast has a low food cost and is great for a buffet, carving station or banquet. It is a dry cut, but if you follow a few simple steps, you can serve a juicy portion.

Start a day ahead by brining for 4-6 hours in a simple solution of water and equal parts kosher salt and brown sugar. Remove from brine and pat dry. Then marinate overnight. Roast whole at 375-400 degrees or braise to an internal temperature of 170 degrees. Let rest, slice and use a warm sauce like a true veal demi-glace.

Professional Veal Breast Recipes

Techniques in Veal		Braised Breast of Veal with Yellow Corn Polenta Cakes, Glazed Vegetables and Sweet Garlic

Veal, Sausage and Beef Roulade		Braised Veal Roulade with Mushroom Sausage

Stuffed Veal Breast		Braised Molasses Corned Veal Breast

Veal Roulade, Celery Root Salad, Celery Root Pickles, Black Truffle Vinaigrette		Ras el Hanut Roasted Grain-Fed Veal Breast Stuffed with Farro Grain Quince Demi, Yam Risole served with Orange flavored Asparagus, Chanterelles and Sage Foam

Techniques in Veal

By Dean A. Thomas from Barona Valley Ranch Resort & Casino in Lakeside, CA

Quantity Ingredients:

Spring Braise en croûte

1.5 LBS Le Quebecois Grain Fed Veal Breast; sinew removed and cut into 3oz. strips

3 oz. Butter, clarified

2 qts. White veal stock

1 each Onion Piqué of clove and bay leaf

1 each Leek, white part only, large dice

4 stems Parsley

2 sprigs English Thyme

½ cup Carrot, spring small, sliced ¼inch

½ cup Turnip, small dice

2 dozen White pearl onions, peeled with nub attached

1 oz. Butter, clarified

3 oz. A.P. Flour

3 oz. Whole Butter

6 oz. White Mushroom trimmings, course chopped

4 oz. Heavy Cream

To taste Sea Salt & White Pepper

8 each Puff Pastry Dough, 4-inch rounds with egg wash

Veal-Morel Crepenette

1 cup Swiss chard, greens only, stem removed, cut chiffonade, sautéchill

1 cup Morel Mushrooms, sliced, sautéed

1 cup White Onion, cut into strips, caramelized, chilled

1 tsp. Garlic clove, germ removed, minced

2 oz. Butter, clarified

1 LB. Veal Breast meat, trimmed of sinew, diced in large cubes @32F degrees

1 tsp. Sea Salt

Pinch Smoked Paprika

Pinch Crushed Red Pepper

1/8 tsp. Quebec Maple Sugar

¼ tsp. Parsley

1/8 tsp. Thyme

1/8 tsp. Harissa paste

1 TBS. Water

½ LB. Caul Fat to wrap forcemeat into timbale form

4 heads Belgium Endive, quartered, braised in white veal stock above

2 each Winesap Apples, peeled and cored, cut into eighths and braised with endivee

Veal Loin & Liver, Apple Cider Liqueur-Mustard Pan Sauce:

8-1oz. Le Quebecois Grain Fed Veal Liver, trimmed,

sliced thick in a diameter smaller than the loin medallion

1oz. Butter clarified

8-3 oz. Le Quebecois Grain Fed Veal Loin Medallions, trimmed, slightly pounded

1 oz Butter, clarified

½ cup Seasoned flour for dredging

4oz. "Neige", an Apple Cider Liqueur product from Quebec

2 oz. Dijon Mustard

1 TB. Fresh Lemon juice

3 oz. Reduced Veal Demi-Glace

2 tsp. Flat Leaf Parley, finely chopped

2 TB. Whole Butter

Method of Preparation:

For the Spring Braise en croûte, using a Dutch oven, begin by sautéing the Le Quebecois Grain Fed Veal in the clarified

butter lightly, controlling the heat not to brown the veal. Add the white veal stock, onion piqué, leek, parsley and thyme.

Cover and slowly braise for approximately 45 minutes until veal is tender. Remove the veal from the liquid, reserve

and strain liquid. Place theveal into individual

8 oz. copper saucepans or earthenware presentation dishes; reserve. Using the Dutch oven, lightly sauté the carrot, turnip

and pearl onions in the butter, not to brown in color. Add the white veal stock once again and simmer until vegetables

are slightly tender. Strain vegetables from liquid and place into the individual serving dishes with the veal.

Continue to simmer the white veal stock, slowly reducing. In a separate saucepot, prepare and cook the white roux.

Liaison the stock and the roux, adding white mushroom trimmings and the heavy cream. Simmer for 15-20 minutes.

Fine strain the veloute sauce over braised veal and vegetables into the individual serving dishes; allow to cool

for 15 minutes. Brush the outer edge of the oven dish with egg wash and place the circle round of puff dough over the dish.

Trim edges, brush with egg wash and scrape lightly in a crosshatch pattern with a fork for a baked on design.

Bake at 350F degrees for 45 minutes for service.

For the Crepenette, quickly sauté the Swiss chard in a small amount of butter; remove from pan and cool in a large

stainless steel mixing bowl. Continue sautéing the morel mushrooms in butter to remove any liquid; add to the Swiss

chard bowl to cool. Sauté the onion strips in the remaining butter, stir often and allow the onions to caramelize until

sweet and dark in color. At the end, add the minced garlic and sweat for 1-2 minutes. Add to the chard-morel mix

and cool. In a cold stainless steel mixing bowl, add the veal and toss with sea salt, paprika, red pepper flakes, Quebec

maple sugar, parsley, thyme and harissa paste. Using a grinder with a ¼’ dye blade, grind the veal mixture twice

through the grinder. Add mixture to the sautéed chard, morels and onion; add the tablespoon of water and mix

thoroughly to bind together. Layout the caul fat over a small four-ounce timbale; stuff with crepenette mixture and

wrap up the caul fat to seal trimming off excess. Remove from timbale and mold slightly into shape. Sauté until

caramelized and golden brown, reserve for complete carry over temperature to medium doneness. Serve with

quartered Belgium endive spears braise in white veal stock. Season with salt & pepper.

For the Sauté, using a preheated, 14-inch sauté pan, quickly sear the veal liver medallions on each side in clarified butter,

leaving medium rare in temperature. Remove from pan; reserve in warm dish. Dredge the veal loin medallions in the

seasoned flour; using the clarified butter sear golden brown on each side turning only once. Remove; reserve in

warm dish. Deglaze the pan with "Neige". Add dijon mustard, lemon juice, demi glace and reduce for 3-4 minutes.

Reduce heat. Replace the veal medallions into the sauce; add parsley and finish with butter to shine and richen

the final touch.

For Presentation & Service:On a warm rectangle service plate, place the Spring Braise en croûte on the left. For the Sauté, center the veal loin

topped with the liver medallion and sauce. To the right, place the braised endive spears and winesap apple wedges;

top with the crepenette.

Bon Appetit!

Spring Braise en croûte, Saute & Crepenette

Braised Veal Roulade with Mushroom Sausage

By Troy Johnson from Capitol City Grill

Mushroom Sausage:

18 oz lean diced veal

6 oz cooked rice

3.5 oz minced onion

2.5 fluid oz evaporated skimmed milk

2 ea egg whites

1 tsp onion powder

.5 tsp garlic powder

.5 tsp kosher salt

.25 tsp hot paprika

.25 tsp cayenne pepper

7 oz diced wild mushrooms

Roulade:

1 boned, trimmed, and pounded veal breast

5 oz small dice onion

5 oz small dice carrot

4 oz small dice celery

2 oz tomato paste

2 pt brown veal stock

Method:

1. prepare a forcemeat by grinding the diced veal through a coarse die.Grinde once

more including all of the remaning sausage ingredients, except the mushrooms. Working over an

ice bath, fold the mushrooms into the forcemeat.

2. Divide the forcemeat evenly between the tow veal breasts. Roll the breasts around the forcemeat, going with

the grain. Tie to form rolls

3. sear the roulades on all sides, in a hot pan and remove

4. Add the mirepoix to the the pan and sweat until the onions become limp and golden

5. add the tomato paste and saute until there is a sweet aroma tne the paste has a rusty color.

6. Add the brown stock and stir well using wooden spoon. Return the roulades to the pan

7. Bring the liquid to a simmer. cover and braise in 350 oven until fork tender

8. remove the roulades and let rest briefly. strain the sauce and degrease. If necessary adjust the consistency by

reducing the sauce further or thin it with a small amount of stock. slice the roulade into portons and serve.

Service:

To serve the roulades, slice them and shingle on warm plates. coat lightly with the brasing liquid.

Best when served with glaxed carrots and spatzle.

Veal, Sausage and Beef Roulade

By Timothy Kielich from Sandpearl in Clearwater Beach, FL

Ingredients:

3# boned veal breast or top round

1# ground beef

1# sausage (country style or sage)

4T sage leaves, chiffonade

3t ground nutmeg

1/2 c diced onion

3T veg oil

salt

pepper

Directions:

- Mix ground beef with onion and spices

- Butterfly veal and pound to 1/4" thickness

- Season veal with salt and pepper

- Spread sausage evenly across veal

- Spread beef mixture evenly across sausage

- Roll and tie tightly with twine

- Heat oil in heavy skillet to light smoke

- Sear roll on all sides, move to oven

- Roast to internal temp of 140 f

- Rest 15 mins before slicing

The pan drippings make an excellent gravy, but store bought works well too- if you feel you need it.

Stuffed Veal Breast

By Doug Janousek from Home Cookin' LLC ... a personal chef service

Ingredients:

2 pounds breast of veal with pocket (ask your butcher to do this)

2 tablespoons olive oil

1 pound fresh spinach, chopped

1 medium onion, small dice

3 stalks celery, sliced thinly

3 carrots, peeled and diced small

½ pound pepperoni, diced small

1 egg, beaten

3 tablespoons Parmesan cheese, grated

½ cup seasoned bread crumbs

Salt and pepper to taste

Method:

Preheat oven to 325 degrees.

To make the stuffing, heat the oil in a large sauté pan and cook the onion, celery and carrot until tender. Stir in the

spinach and cook until wilted. Remove from the heat and stir in the egg, cheese and bread crumbs. Season with

salt and pepper. Stuff the veal with this mixture and sew or skewer the opening to close it. Place the stuffed veal

breast in a 3-quart casserole, rub with an additional tablespoon of olive oil and season with salt and pepper.

Cover and roast for two hours, turning once. When the veal is done, remove from the oven and let rest for 15 minutes.

To serve, remove the thread and slice the veal, arrange on a serving platter and dress with the pan juices.

Makes 4 to 6 servings.

Serve with Oven-Glazed Vegetables (Red Onions, Carrots, Zucchini and Garlic) and

Pan-Fried Polenta with a Sauce of Sautéd Garlic, Artichoke & a touch of Lemon.

Veal Roulade, Celery Root Salad, Celery Root Pickles, Black Truffle Vinaigrette

By Dexter E. Rahim from Compass Group Chartwell Dinning in Jacksonville, FL

Veal:

1 veal breast(about 5 pounds)

Kosher salt and freashly ground black pepper

Canola oil

2 tablespoons Dijon mustard

1/2 cup panko or dry bread crumbs,finely ground in a blender and sifted throuh a fine strainer

Braising Liquid:

1 1/2 cup leek cut into 1-inch mirepoix

1 cup carrots cut into 1-inch mirepoix

1 cup oinons cut into 1-inch mirepox

1/2 large head garlic,cut in half,root end and loose skin removed

1 bay leaf

4 sprigs thyme

1/2 cup italian parsley sprigs

5 cups Chicken Stock,wateror a combinition

3 cups Veal stock

Polenta:

21/2 cups Chicken Stock

3 cups water

1/2 teaspoon minced garlic

1 1/2 cups polenta

8 tablespoons(4 ounces)unsalted butter,at room temperature

2 tablespoons mascarpone

2 teablespoons minced chives

Kosher salt and freshly ground black pepper Flour for dusting

Sauce:

1 cup Braising liguid

2 teablespoons finely minced shallots

1 teablespoon finely minced parsley

1/4 cup Beurre Monte’

Kosher salt and freshly ground black pepper

Vegetable Garnish:

Thirthtwo 1inch pieces carrot,turned or cut into 1/4-inch-thick batonts

24 batons celery root(1 inch 1/4 inch)

24 fluted ovals of turnip

32 parisiennne balls of beet

8 cloves garlic,peeled

2 teaspoons unsalted butter

Pinch of sugar

1 tablepoon canalo oil

1/3 cup Beurre Monte’

2 teapoon finely minced chives

Braised Breast of Veal with Yellow Corn Polenta Cakes, Glazed Vegetables and Sweet Garlic

By Dexter E. Rahim. from Compass Group Chartwell Dinning in Jacksonville, FL