18 Delicious Veal Breast Recipes for Every Occasion

Kickstart your culinary adventure with our roundup of 18 Delicious Veal Breast Recipes for Every Occasion! Whether you’re crafting a cozy family dinner or prepping for a festive gathering, veal breast offers a versatile canvas for flavors that delight. From slow-cooked comfort to zesty, quick-prep meals, there’s a recipe here to inspire every home cook. Dive in and discover your next favorite dish!

Braised Veal Breast with Root Vegetables

Kick back and imagine coming home to the comforting aroma of braised veal breast with root vegetables simmering away. It’s the kind of dish that feels like a warm hug, perfect for those days when you crave something hearty yet straightforward.

Ingredients

• For the braise:
  • 2 lbs veal breast, trimmed
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 cups beef stock
  • 1 cup dry white wine
  • 1 tbsp tomato paste
  • 1 tsp thyme
  • 1 tsp rosemary
  • Salt and pepper to taste
• For the root vegetables:
  • 2 parsnips, peeled and chopped
  • 2 turnips, peeled and chopped
  • 2 tbsp butter

Instructions

1. Preheat your oven to 325°F.
2. Season the veal breast generously with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Brown the veal breast on all sides, about 4 minutes per side. Remove and set aside.
4. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes.
5. Add garlic, tomato paste, thyme, and rosemary. Cook for 1 minute until fragrant.
6. Pour in beef stock and white wine, scraping up any browned bits from the bottom of the pot.
7. Return the veal breast to the pot. Cover and transfer to the oven. Braise for 2.5 hours.
8. Meanwhile, melt butter in a skillet over medium heat. Add parsnips and turnips. Cook until golden and tender, about 15 minutes.
9. Remove the veal from the oven. Let it rest for 10 minutes before slicing.
10. Serve the sliced veal with the braising liquid and roasted root vegetables on the side.

Zesty and tender, the veal falls apart with a fork, while the root vegetables add a sweet, earthy contrast. Try serving it over a bed of creamy polenta for an extra comforting meal.

Herb-Crusted Veal Breast with Garlic Mashed Potatoes

Just imagine slicing into a perfectly herb-crusted veal breast, paired with creamy garlic mashed potatoes. It’s the kind of meal that feels fancy but is totally doable at home.

Ingredients

• For the veal breast:
  • 1 veal breast (about 3 lbs)
  • 2 tbsp olive oil
  • 1 cup breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh rosemary
  • Salt and pepper to taste
• For the garlic mashed potatoes:
  • 2 lbs potatoes, peeled and cubed
  • 4 cloves garlic, minced
  • 1/2 cup milk
  • 4 tbsp butter
  • Salt to taste

Instructions

1. Preheat your oven to 350°F.
2. Rub the veal breast with olive oil, then season with salt and pepper.
3. In a bowl, mix breadcrumbs, parsley, thyme, and rosemary. Press this mixture onto the veal breast to coat it evenly.
4. Place the veal on a baking sheet and roast for 1.5 hours, or until the internal temperature reaches 145°F. Tip: Let it rest for 10 minutes before slicing for juicier meat.
5. While the veal cooks, boil potatoes in salted water until tender, about 15 minutes.
6. Drain the potatoes, then return them to the pot. Add garlic, milk, butter, and salt. Mash until smooth. Tip: Warm the milk and butter first for smoother mashed potatoes.
7. Serve the sliced veal breast with a side of garlic mashed potatoes. Tip: Garnish with extra herbs for a pop of color.

Mmm, the veal is tender with a crispy, flavorful crust, while the mashed potatoes are creamy with a punch of garlic. Try serving it with a side of roasted veggies for a complete meal.

Slow-Cooked Veal Breast in Red Wine Sauce

Kick back and get ready to dive into a dish that’s all about comfort and flavor. This slow-cooked veal breast in red wine sauce is your ticket to a hearty, satisfying meal that practically cooks itself.

Ingredients

• For the veal:
  • 3 lbs veal breast
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 cup red wine
  • 2 cups beef broth
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 tsp thyme
  • 1 bay leaf

Instructions

1. Preheat your oven to 300°F.
2. Season the veal breast with salt and pepper.
3. Heat olive oil in a large oven-proof pot over medium-high heat. Brown the veal on all sides, about 3-4 minutes per side. Tip: Don’t rush this step; a good sear adds depth of flavor.
4. Remove the veal and set aside. In the same pot, add onion, carrots, and garlic. Cook until softened, about 5 minutes.
5. Stir in tomato paste, then pour in red wine and beef broth. Add thyme and bay leaf.
6. Return the veal to the pot. Cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender. Tip: Check halfway through to ensure there’s enough liquid; add a bit more broth if needed.
7. Once done, remove the veal and let it rest for 10 minutes. Meanwhile, skim any fat off the sauce and reduce it on the stove if you prefer a thicker consistency. Tip: Reducing the sauce intensifies the flavors, making it even more delicious.

After hours of slow cooking, the veal becomes incredibly tender, falling apart at the touch of a fork, while the red wine sauce offers a rich, complex flavor. Serve it over creamy mashed potatoes or alongside roasted vegetables for a meal that’s sure to impress.

Veal Breast Stuffed with Spinach and Ricotta

Ready to impress your dinner guests with a dish that’s as delightful to make as it is to eat? This veal breast stuffed with spinach and ricotta is a showstopper, combining tender meat with a creamy, flavorful filling. It’s perfect for those special occasions when you want to pull out all the stops.

Ingredients

• For the stuffing:
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg, beaten
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the veal:
  • 1 veal breast (about 3 lbs), butterflied
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For cooking:
  • 1 cup chicken broth

Instructions

1. Preheat your oven to 350°F.
2. In a bowl, mix the spinach, ricotta, Parmesan, egg, salt, and pepper until well combined.
3. Lay the butterflied veal breast flat and spread the spinach and ricotta mixture evenly over it.
4. Roll the veal breast tightly around the filling and secure with kitchen twine at 2-inch intervals.
5. Heat olive oil in a large oven-proof skillet over medium-high heat. Season the veal roll with salt and pepper.
6. Sear the veal roll on all sides until golden brown, about 3-4 minutes per side.
7. Pour the chicken broth into the skillet around the veal roll.
8. Transfer the skillet to the oven and roast for 1.5 hours, or until the veal is tender and reaches an internal temperature of 160°F.
9. Let the veal rest for 10 minutes before slicing. This helps the juices redistribute, making the meat even more tender.

Out of the oven, this veal breast is juicy and flavorful, with the spinach and ricotta filling adding a creamy contrast. Serve it sliced with a drizzle of the pan juices for a meal that’s sure to wow.

Roasted Veal Breast with Lemon and Thyme

Now, imagine pulling out a dish from the oven that’s perfectly golden, with aromas of lemon and thyme filling your kitchen. That’s what you get with this roasted veal breast recipe—simple, elegant, and packed with flavor.

Ingredients

• For the veal:
  • 1 veal breast (about 3 pounds)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the seasoning:
  • 2 lemons, thinly sliced
  • 6 sprigs fresh thyme
  • 4 cloves garlic, minced

Instructions

1. Preheat your oven to 325°F. This low and slow cooking ensures the veal becomes tender.
2. Rub the veal breast all over with olive oil, then season with salt and pepper. Tip: Letting it sit for 10 minutes after seasoning enhances the flavor.
3. Arrange the lemon slices, thyme sprigs, and minced garlic on top of the veal. Tip: The lemon not only adds flavor but also keeps the meat moist.
4. Place the veal in a roasting pan and cover tightly with aluminum foil. Roast for 2.5 hours.
5. Remove the foil and increase the oven temperature to 425°F. Roast for another 30 minutes until the top is golden brown. Tip: This final roast gives the veal a delicious crust.
6. Let the veal rest for 10 minutes before slicing. This allows the juices to redistribute.

Zesty and aromatic, this veal breast is fall-off-the-bone tender with a crispy, flavorful top. Serve it over a bed of creamy polenta or alongside roasted vegetables for a complete meal.

Veal Breast with Mushroom and Onion Gravy

Veal breast might not be your go-to cut, but trust me, it’s a hidden gem that turns into something magical with a bit of love and slow cooking. Paired with a rich mushroom and onion gravy, it’s comfort food that feels a bit fancy without the fuss.

Ingredients

• For the veal:
  • 1 veal breast (about 3 pounds)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the gravy:
  • 1 large onion, thinly sliced
  • 8 oz mushrooms, sliced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 tsp thyme

Instructions

1. Preheat your oven to 325°F.
2. Season the veal breast all over with salt and pepper.
3. Heat olive oil in a large oven-safe pot over medium-high heat. Brown the veal on all sides, about 4 minutes per side. Remove and set aside.
4. In the same pot, melt butter. Add onions and mushrooms, cooking until soft, about 5 minutes.
5. Sprinkle flour over the veggies, stirring to coat. Cook for 1 minute to remove the raw flour taste.
6. Slowly whisk in beef broth, making sure no lumps remain. Bring to a simmer.
7. Return the veal to the pot. Add thyme. Cover and transfer to the oven.
8. Bake for 2.5 to 3 hours, until the veal is fork-tender.
9. Remove the veal from the pot. Let it rest for 10 minutes before slicing.
10. Meanwhile, if the gravy is too thin, simmer it on the stove until thickened to your liking.

Every bite of this veal is melt-in-your-mouth tender, with the gravy adding a deep, savory flavor that’s just irresistible. Serve it over mashed potatoes or polenta for the ultimate comfort meal.

Grilled Veal Breast with Chimichurri Sauce

Perfect for those summer evenings when you’re craving something hearty yet fresh, this grilled veal breast with chimichurri sauce is a game-changer. You’ll love how the smoky flavors from the grill pair with the vibrant, herby sauce.

Ingredients

• For the veal breast:
  • 1 veal breast (about 3 lbs)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the chimichurri sauce:
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. Rub the veal breast with olive oil, then season evenly with salt and black pepper.
3. Place the veal breast on the grill. Cook for 25 minutes per side, or until the internal temperature reaches 145°F for medium.
4. While the veal cooks, make the chimichurri sauce. In a bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Stir well.
5. Once the veal is done, let it rest for 10 minutes before slicing. This keeps it juicy.
6. Serve the sliced veal with chimichurri sauce on top or on the side.

Every bite of this dish offers a tender, smoky veal with a punchy, fresh chimichurri that brightens everything up. Try serving it over a bed of quinoa or with grilled veggies for a complete meal.

Veal Breast Roulade with Prosciutto and Cheese

Unbelievably tender and packed with flavor, this veal breast roulade is a showstopper that’s easier to make than you’d think. Wrapped in prosciutto and stuffed with cheese, it’s a dish that’ll have everyone asking for seconds.

Ingredients

• For the roulade:
  • 1 veal breast (about 3 lbs), butterflied
  • 4 slices prosciutto
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For tying:
  • Kitchen twine

Instructions

1. Preheat your oven to 350°F.
2. Lay the butterflied veal breast flat on a clean surface. Season both sides with salt and pepper.
3. Arrange the prosciutto slices evenly over the veal, followed by a layer of mozzarella and Parmesan cheeses.
4. Carefully roll the veal breast tightly from one end to the other, securing with kitchen twine at 1-inch intervals.
5. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the roulade on all sides until golden brown, about 3-4 minutes per side.
6. Transfer the skillet to the preheated oven and roast for 1.5 hours, or until the internal temperature reaches 145°F.
7. Let the roulade rest for 10 minutes before slicing. This helps the juices redistribute, ensuring a moist and flavorful dish.

Rich in flavor with a melt-in-your-mouth texture, this roulade pairs beautifully with a light salad or roasted vegetables. For an extra touch, drizzle with a balsamic reduction before serving.

Veal Breast with Creamy Polenta and Greens

Even if you’re not a pro in the kitchen, this dish will make you feel like one. It’s all about tender veal, smooth polenta, and fresh greens coming together for a meal that’s both comforting and a bit fancy.

Ingredients

• For the veal breast:
  • 1 veal breast (about 3 lbs)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup chicken stock
• For the polenta:
  • 1 cup polenta
  • 4 cups water
  • 1/2 cup heavy cream
  • 1/2 tsp salt
• For the greens:
  • 2 cups mixed greens
  • 1 tbsp olive oil
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 325°F.
2. Season the veal breast with 1 tsp salt and 1/2 tsp black pepper.
3. Heat 2 tbsp olive oil in a large oven-safe pan over medium-high heat.
4. Sear the veal breast for 3-4 minutes on each side until golden brown.
5. Pour 1 cup chicken stock into the pan, then cover with a lid.
6. Transfer the pan to the oven and cook for 2.5 hours, or until the veal is tender.
7. While the veal cooks, bring 4 cups water to a boil in a medium pot.
8. Whisk in 1 cup polenta and reduce heat to low. Cook for 25 minutes, stirring occasionally.
9. Stir in 1/2 cup heavy cream and 1/2 tsp salt into the polenta. Keep warm.
10. Heat 1 tbsp olive oil in a skillet over medium heat. Add 2 cups mixed greens and 1/2 tsp salt. Cook for 2 minutes until just wilted.
11. Slice the veal breast against the grain. Serve over creamy polenta with greens on the side.

Out of the oven, the veal is fall-apart tender, and the polenta is luxuriously creamy. Try topping it with a sprinkle of fresh herbs for an extra pop of color and flavor.

Spiced Veal Breast with Couscous and Yogurt Sauce

Alright, let’s dive into making this Spiced Veal Breast with Couscous and Yogurt Sauce. It’s a dish that brings warmth and flavor to your table, perfect for those evenings when you want something a bit special without too much fuss.

Ingredients

• For the veal:
  • 2 lbs veal breast
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • Salt, to taste
• For the couscous:
  • 1 cup couscous
  • 1 1/4 cups boiling water
  • 1 tbsp butter
  • Salt, to taste
• For the yogurt sauce:
  • 1 cup plain yogurt
  • 1 garlic clove, minced
  • 1 tbsp lemon juice
  • Salt, to taste

Instructions

1. Preheat your oven to 325°F.
2. Rub the veal breast with olive oil, then season with cumin, smoked paprika, cinnamon, and salt.
3. Place the veal in a roasting pan and roast for 2.5 hours, or until tender.
4. While the veal cooks, prepare the couscous by placing it in a bowl with butter and salt, then pour boiling water over it. Cover and let sit for 5 minutes, then fluff with a fork.
5. For the yogurt sauce, mix yogurt, minced garlic, lemon juice, and salt in a bowl. Chill until serving.
6. Once the veal is done, let it rest for 10 minutes before slicing.
7. Serve the sliced veal over couscous, topped with yogurt sauce.

Unbelievably tender, the veal melts in your mouth, with spices that whisper of distant markets. The couscous adds a light, fluffy contrast, while the yogurt sauce brings a cool, tangy finish. Try garnishing with fresh herbs or a sprinkle of paprika for an extra pop of color and flavor.

Veal Breast Pot Roast with Carrots and Celery

Even if you’re not a pro in the kitchen, this veal breast pot roast is a game-changer for your dinner routine. It’s hearty, flavorful, and surprisingly simple to make, especially when you let the oven do most of the work.

Ingredients

• For the roast:
  • 3 lbs veal breast
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the vegetables:
  • 4 carrots, cut into 2-inch pieces
  • 4 celery stalks, cut into 2-inch pieces
  • 1 large onion, quartered
  • 2 cups beef broth

Instructions

1. Preheat your oven to 325°F.
2. Season the veal breast evenly with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the veal breast on all sides until golden brown, about 4 minutes per side. Tip: Don’t rush the searing; it builds flavor.
4. Remove the veal and set aside. In the same pot, add carrots, celery, and onion. Cook for 5 minutes, stirring occasionally.
5. Return the veal to the pot. Pour in beef broth until it comes halfway up the sides of the meat. Tip: Use homemade broth if you can for deeper flavor.
6. Cover and transfer to the oven. Roast for 2.5 to 3 hours, or until the meat is fork-tender. Tip: Check the liquid level halfway through; add more broth if needed.
7. Remove from the oven and let rest for 10 minutes before slicing.

Velvety tender and rich with the sweetness of carrots and the earthy tone of celery, this roast is a comfort food masterpiece. Serve it over mashed potatoes or with crusty bread to soak up the juices for an unforgettable meal.

Veal Breast with Tomato and Basil Sauce

Let’s dive into making a dish that’s both comforting and elegant, perfect for those evenings when you want something special without too much fuss. Veal breast with tomato and basil sauce is a hearty meal that brings together tender meat and a vibrant, herbaceous sauce.

Ingredients

• For the veal breast:
  • 1 veal breast (about 3 lbs)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the tomato and basil sauce:
  • 2 cups canned crushed tomatoes
  • 1/4 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 325°F.
2. Season the veal breast with 1 tsp salt and 1/2 tsp black pepper.
3. Heat 2 tbsp olive oil in a large oven-proof skillet over medium-high heat.
4. Sear the veal breast for 3-4 minutes on each side until golden brown. Tip: Don’t move the meat around too much to get a good sear.
5. Transfer the skillet to the oven and roast for 2.5 hours, or until the meat is tender and easily pulls apart.
6. While the veal is roasting, heat 1 tbsp olive oil in a saucepan over medium heat.
7. Add the minced garlic and sauté for 1 minute until fragrant.
8. Stir in the crushed tomatoes and 1/2 tsp salt, then simmer for 20 minutes. Tip: Stir occasionally to prevent sticking.
9. Remove the sauce from heat and stir in the chopped basil. Tip: Adding basil at the end preserves its fresh flavor.
10. Once the veal is done, let it rest for 10 minutes before slicing.
11. Serve the sliced veal breast topped with the tomato and basil sauce.

So there you have it—a dish where the veal melts in your mouth, and the sauce adds a bright, herby contrast. Try serving it over a bed of creamy polenta or alongside roasted vegetables for a complete meal.

Veal Breast Confit with Garlic and Herbs

Got a special occasion coming up or just want to treat yourself? This veal breast confit with garlic and herbs is a game-changer. It’s tender, flavorful, and surprisingly simple to make.

Ingredients

• For the veal:
  • 1 veal breast (about 4 lbs)
  • 4 cups duck fat
  • 1 tbsp salt
  • 1 tsp black pepper
• For the garlic and herb mix:
  • 6 cloves garlic, minced
  • 2 tbsp fresh thyme, chopped
  • 2 tbsp fresh rosemary, chopped

Instructions

1. Preheat your oven to 250°F.
2. Season the veal breast evenly with salt and pepper.
3. In a large oven-safe pot, melt the duck fat over low heat.
4. Add the veal breast to the pot, ensuring it’s fully submerged in the duck fat.
5. Cover the pot and transfer it to the oven. Cook for 6 hours, or until the meat is fork-tender.
6. While the veal cooks, mix the minced garlic, thyme, and rosemary in a small bowl.
7. Once the veal is done, carefully remove it from the pot and let it rest for 10 minutes.
8. Spread the garlic and herb mix evenly over the veal breast.
9. For a crispy exterior, broil the veal for 3-5 minutes, watching closely to prevent burning.

Fantastic, right? The veal comes out incredibly tender, with the herbs and garlic adding a punch of flavor. Try serving it over a bed of creamy polenta or alongside roasted vegetables for a complete meal.

Veal Breast with Wild Mushroom Ragout

Sometimes, you just need a dish that feels like a warm hug, and this veal breast with wild mushroom ragout is exactly that. It’s rich, comforting, and perfect for those days when you want something a little special without too much fuss.

Ingredients

• For the veal breast:
  • 1 (3-pound) veal breast
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the wild mushroom ragout:
  • 2 cups mixed wild mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp butter
  • 1/2 cup chicken stock
  • 1/4 cup heavy cream
  • 1 tbsp fresh thyme leaves
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 325°F.
2. Season the veal breast with salt and pepper on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the veal breast for 3-4 minutes per side, until golden brown.
4. Transfer the skillet to the oven and roast for 2 hours, or until the veal is tender and easily pulls apart with a fork.
5. While the veal is roasting, start the ragout. Melt butter in a saucepan over medium heat. Add onions and garlic, sautéing until soft, about 5 minutes.
6. Add the mushrooms and thyme, cooking until the mushrooms are tender and have released their juices, about 8 minutes.
7. Pour in the chicken stock and bring to a simmer. Let it reduce by half, then stir in the heavy cream. Season with salt and pepper to taste.
8. Once the veal is done, let it rest for 10 minutes before slicing.
9. Serve the sliced veal topped with the wild mushroom ragout.

Velvety and rich, the veal breast becomes incredibly tender after slow roasting, while the mushroom ragout adds a earthy depth. Try serving it over a bed of creamy polenta for an extra comforting meal.

Veal Breast and Barley Soup

Zesty flavors and hearty ingredients come together in this comforting veal breast and barley soup. Perfect for those chilly evenings when you crave something warming and satisfying.

Ingredients

• For the soup base:
  • 2 lbs veal breast, trimmed and cut into chunks
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 8 cups chicken stock
  • 1 cup pearl barley, rinsed
  • 2 bay leaves
  • 1 tsp dried thyme
  • Salt and pepper to taste
• For finishing:
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the veal breast chunks and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
2. Add the onion, carrots, celery, and garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
3. Pour in the chicken stock, then add the barley, bay leaves, and thyme. Bring to a boil.
4. Reduce the heat to low, cover, and simmer for 1.5 hours, or until the veal is tender and the barley is cooked. Tip: Skim off any foam that rises to the top for a clearer soup.
5. Remove the bay leaves. Stir in the parsley and lemon juice. Season with salt and pepper to taste. Tip: The lemon juice brightens the flavors, so don’t skip it!

Brimming with tender veal and chewy barley, this soup is a textural delight. Serve it with a crusty bread for dipping, or add a dollop of sour cream for extra richness.

Veal Breast with Roasted Garlic and Balsamic Glaze

Even if you’re not a pro in the kitchen, this veal breast recipe will make you look like one. It’s all about the roasted garlic and balsamic glaze that brings out the rich flavors.

Ingredients

• For the veal breast:
  • 1 veal breast (about 3 pounds)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the roasted garlic:
  • 1 head garlic
  • 1 tbsp olive oil
• For the balsamic glaze:
  • 1/2 cup balsamic vinegar
  • 2 tbsp honey

Instructions

1. Preheat your oven to 325°F.
2. Rub the veal breast with olive oil, salt, and pepper. Place it in a roasting pan.
3. Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and place it in the pan with the veal.
4. Roast for 2.5 hours, or until the veal is tender and easily pulls apart with a fork.
5. While the veal roasts, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until reduced by half, about 10 minutes. Tip: Keep an eye on it to prevent burning.
6. Once the veal is done, let it rest for 10 minutes before slicing. Tip: Resting helps the juices redistribute.
7. Squeeze the roasted garlic out of its skin and spread it over the veal. Drizzle with the balsamic glaze. Tip: The garlic adds a creamy texture and deep flavor.

Velvety tender veal with a sweet and tangy glaze is a match made in heaven. Serve it over a bed of creamy polenta or alongside roasted veggies for a complete meal.

Veal Breast with Sweet Potato Puree

Craving something cozy yet elegant for dinner? This veal breast with sweet potato puree is your ticket to a comforting meal that feels a bit fancy without the fuss.

Ingredients

• For the veal breast:
  • 1 veal breast (about 3 lbs)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup chicken stock
• For the sweet potato puree:
  • 2 large sweet potatoes, peeled and cubed
  • 2 tbsp butter
  • 1/4 cup milk
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 325°F.
2. Season the veal breast with salt and pepper on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the veal breast for 3-4 minutes per side until golden brown. Tip: Don’t move it around too much to get a good crust.
4. Pour chicken stock into the skillet around the veal. Cover with a lid or foil and transfer to the oven.
5. Bake for 2.5 hours, or until the veal is tender and easily pulls apart with a fork.
6. While the veal cooks, boil sweet potatoes in a pot of water until soft, about 15 minutes. Drain.
7. Mash the sweet potatoes with butter, milk, and salt until smooth. Tip: For extra creaminess, warm the milk before adding.
8. Once the veal is done, let it rest for 10 minutes before slicing. Tip: Resting helps the juices redistribute.
9. Serve slices of veal breast over a dollop of sweet potato puree.

Here’s how it turns out: the veal is melt-in-your-mouth tender, with the sweet potato puree adding a creamy, slightly sweet contrast. Try garnishing with fresh thyme for a pop of color and flavor.

Veal Breast with Apple Cider Reduction

Oh, you’re in for a treat with this one. Imagine tender veal breast, slow-cooked to perfection, then topped with a sweet and tangy apple cider reduction. It’s the kind of dish that feels fancy but is totally doable at home.

Ingredients

• For the veal breast:
  • 1 veal breast (about 3 lbs)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the apple cider reduction:
  • 2 cups apple cider
  • 1/4 cup apple cider vinegar
  • 2 tbsp honey
  • 1 tbsp butter

Instructions

1. Preheat your oven to 325°F.
2. Season the veal breast with salt and pepper on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the veal breast for 3-4 minutes per side, until golden brown.
4. Transfer the skillet to the oven and roast for 2.5 hours, or until the veal is tender and easily pulls apart with a fork.
5. While the veal is roasting, combine apple cider, apple cider vinegar, and honey in a small saucepan over medium heat. Simmer until the mixture reduces by half, about 20 minutes. Stir in butter until melted and smooth.
6. Remove the veal from the oven and let it rest for 10 minutes before slicing.
7. Serve the sliced veal breast drizzled with the apple cider reduction.

Crave-worthy doesn’t even begin to describe it. The veal is melt-in-your-mouth tender, and the reduction adds a bright, fruity contrast. Try serving it over a bed of creamy mashed potatoes for the ultimate comfort food experience.

Conclusion

Hungry for something new? This roundup of 18 delicious veal breast recipes offers a variety of dishes perfect for any occasion. From cozy family dinners to impressive holiday feasts, there’s something for every home cook to explore. We’d love to hear which recipes you try—leave a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest for others to discover. Happy cooking!

Bella Bacinos