Stuffed Veal Breast

Stuffed Veal Breast
Photo by Anna Williams

Ingredients

  • 2 tablespoons olive oil
  • 2 large eggs
  • 1 large garlic clove
  • 1 3 1/2-pound piece boneless first- or brisket-cut veal breast (1 1/2 inches thick)
  • ¼ cup whole milk
  • 1 ½ teaspoons salt
  • ½ cup onion
  • + 9 more ingredients
    • 1 instant-read thermometer
    • ½ pound chicken livers, trimmed
    • ¾ teaspoon black pepper
    • 1 cup chicken stock or low-sodium broth
    • 2 cups marbled rye bread or a combination of rye and pumpernickel bread
    • ½ cup celery
    • 1 tablespoon fresh dill
    • 2 bacon slices
    • 4 tablespoons unsalted butter

Put oven rack in middle position and preheat oven to 350°F. Toast bread cubes on baking sheet until dry and beginning to brown on edges, about 15 minutes. (Leave oven on.) Cook celery, onion, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons butter in a 12-inch heavy skillet ove...

View full recipe at Epicurious

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