Reviewed: Nov. 15, 2012

I had 2 small 1 1/2 lb breast cuts so I cut the quantity of ingredients to accommodate. I used a filet knife to cut the pockets deeply into the meat and stuffed them full. I increased the temp to 425 degrees because I was under pressure to get this done. After 2 1/2 hours covered I uncovered for an additional 25 minutes..DONE! Perfect! Rave reviews, even from my mother-in-law. Recognizing the normally fatty content of this cut of veal, I knew that 3 lbs would serve no more than 4 or 5...Excellent recipe!

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Reviewer:

capntom52

Cooking Level: Expert

Living In: Okeechobee, Florida, USA

Reviewed: Mar. 25, 2012

My dear mom, a first generation Slovak, made a similar version of this for Holy Saturday before Easter. She got the recipe from her mother who was a sensational chef. The recipe obviously has Slavic/Christian roots from Eastern Europe, too!

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Reviewer:

slovak

Reviewed: Dec. 31, 2011

Extremely fatty - did not care for this recipe at all. No one would eat it. Very disappointing after waiting for this meal to cook.

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Reviewer:

Sandy

Cooking Level: Intermediate

Reviewed: Dec. 30, 2011

My mom always made this when we were growing up, but took the easy way out. She would use Pepperidge Farms Stuffing mix and make that. Also, she would layer the top of the meat with bacon. For those who are not Jewish, give it a try, it's great!

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Reviewer:

Boysmom

Cooking Level: Intermediate

Living In: Franklin Square, New York, USA

Reviewed: Dec. 20, 2011

This is a recipe my mom made when I was a child. The stuffing is wonderful and can be used with chicken or turkey also. I did, however add sauteed spinach and roasted sunflower seeds to the stuffing mixture. Thank you for sharing this recipe and taking me back to a very happy time in my life!!

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Reviewer:

SOLOMONAJ

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Tampa, Florida, USA

Reviewed: Sep. 24, 2011

for those who mentioned bone it should have stated that the veal should have been boneless. I find the oven temp of 400deg for 3 1/2 hours too high. then another 1/2 hour !!! Reduce temp to 325 after 1/2 hour. you will get better results.

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Reviewer:

gizzysmom

Cooking Level: Professional

Home Town: Margate, Kent, England, U.K.

Living In: Toronto, Ontario, Canada

Reviewed: Sep. 29, 2010

I love veal!

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Reviewer:

Pfunkbaby

Reviewed: Nov. 20, 2009

while the stuffing is very flavorful and good, i felt the seasoning on the veal itself was lacking.

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Reviewer:

jtwizz

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

Reviewed: Aug. 28, 2009

It wasnt' the stuffing that was bad, it was the meat. Gargantuan bones, a thick layer of fat and a tiny bit of meat. I guess that's what you get when buying a bargain cut on sale.

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Reviewer:

jeanio

Reviewed: May 18, 2009

I used whole wheat bread instead of white, as I don't keep white bread on hand. I don't measure, so I'm usually a little heavy on the seasoning, but I followed the recipe. Only had to cook for 2 1/2 hrs then 30 min uncovered. Had a 4 lb with bone. Came out delicious. Meat was very tender. Stuffing was very flavorful.

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