Stuffed veal breast is a very rich, yet simple low carb recipe. You can make this recipe for a dinner party and make yourself look like a fancy cook. I mean, come on, anything stuffed makes you look like some master chef……like me!
Low Carb Recipe Needs
- Veal Breast
- Bell Pepper (Any color)
- Extra Virgin Olive Oil
- Salt & Pepper
- French or Italian dried herb mix
*Preheat oven to 350F
Make the Stuffing
Almost every beginner low carb recipe should be easy in my opinion. This stuffing isn’t hard at all. Chop up the mushrooms and peppers. Crush up the pecans using a mortar & pestle. Add the chopped peppers and mushrooms with a 1/4th cup of olive old into a frying pan. Add your dried herbs, then
salt and pepper to taste. Cook for about 5 minutes on medium-low heat until the mushrooms drain of their water. Add the pecans and cook for an additional 2 minutes. Set the stuffing aside to cool down while preparing the breast.
Prepare the Veal Breast
The bottom of the breast should have the bones, then a layer of fat separates the bone and the meat. That’s where you’re going to want to cut your pocket. Using a sharp knife, carefully slice into one edge, going deep and working your way to the opposite edge. Make sure you don’t poke any holes or go through the other side. You don’t want any stuffing leaking out while you cook it.
The next thing you want to do is season the veal breast. I recommend first brushing it with olive oil all around it. That way, it will have a bronze color and crisp as you cook it. Add salt, pepper and your dried herbs all around the veal breast and in the pocket as well.
Stuffing the Veal Breast
Handle the stuffing with care, it may still be hot. Since the stuffing it pretty oily, I recommend using a big spoon to stuff the breast. Don’t be afraid to stuff it tightly. It isn’t an envelope, so it won’t tear.Leave half an inch of room after you stuff it. After you finish stuffing it, I recommend sealing it so none of the stuffing comes out while it cooks. I do this with toothpicks. Use toothpicks to penetrate both sides of the meat and hold it closed.
Cooking the Veal Breast
Put the veal breast in the oven for about an hour and a half to 2 hours. Check it by putting a fork through it with no resistance or cut a piece and make sure it’s all white. Once it’s done, cut it along side the bone, then across making little squares and put it on a serving dish. Whatever leftover stuffing you have, you can put around the serving dish. Enjoy!