Braised Veal Breast with Potato-and-Onion Stuffing recipes

Braised Veal Breast with Potato-and-Onion Stuffing recipes
18 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
Nutrition
1378
69% daily value
4 servings
                                       
                                            low-​carb, gluten-​free
     

Fat

145% 94

Saturated

182% 36

Trans

- 0

Monounsaturated

- 46

Polyunsaturated

- 7

Carbs

9% 28

Carbs (net)

- 24

Fiber

15% 4

Sugars

- 6

Sugars, added

- 0

Protein

181% 91

Cholesterol

143% 429

Sodium

62% 1485

Calcium

11% 113

Magnesium

30% 128

Potassium

44% 2052

Iron

24% 4

Zinc

109% 12

Phosphorus

140% 977

Vitamin A

17% 149

Vitamin C

28% 26

Thiamin (B1)

11% 0

Riboflavin (B2)

13% 0

Niacin (B3)

11% 2

Vitamin B6

33% 0

Folate equivalent (total)

11% 44

Folate (food)

- 44

Folic acid

- 0

Vitamin B12

9% 0

Vitamin D

3% 0

Vitamin E

19% 3

Vitamin K

3% 4
Comments
 
×