I love stuffed, roasted breast of veal, and made this last October, but never got around to posting about it. I’d included the veal in a cheese order from Bobolink Dairy & Bakehouse, and had it in the freezer just begging to be used.
For the stuffing, I made do with what I had on hand, some mirepoix (I shamelessly admit to buying that at Wegmans and keeping in the freezer), currants, and dried bread cubes, all moistened with a little chicken broth I had on hand.
The package mentioned the veal having a pocket, which I could not find, so I sort of folded the veal (it was mostly boneless) over the stuffing, and put it in the oven. I checked on it after a few minutes, thank heavens, because as soon as the heat hit the meat, the veal seized up and flipped open, managing to spew a few pieces of stuffing around as it did so. Duh! Obviously I should have tied it, but too late for that, so I pulled the whole piece of veal over the stuffing instead, slathered the outside with olive oil (again), and roasted it that way.
NJ SPICE 