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Meat, South and mountains

Falette, stuffed veal breast with white beans

Falette is a veal breast stuffed with sausage meat and herbs, then simmered with white beans. This recipe serves 4, takes 2.5 hours, is rated medium difficulty, and costs about €3.80 per person. The key to success is filling the pocket only three quarters full and letting it simmer gently and slowly.

For a grandmother's dinner, a falette, this herb stuffed veal breast that simmers slowly with white beans.

Falette, stuffed veal breast with white beans
Total time
2 h 30
Difficulty
Medium
Cost per person
€3.80
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Falette is a veal breast rolled around a stuffing of bacon and sausage meat, simmered until tender. The meat slices like a roast but almost falls apart under the fork, and the white beans soak up all the juices flavored with white wine and thyme. It is a rustic dish, simple in its ingredients, that needs time to build its flavor.

This is a dish for a winter Sunday, when you can let the pot simmer while you take care of other things. Serve it to guests who enjoy old fashioned home cooking, or to a big family you want to feed without rushing. Kids can be hesitant about the stuffing, but they often love the meat and beans on their own.

The ingredients

4 people

Butcher

  • Veal breast with pocket 1.2 kg
  • Smoked bacon 150 g
  • Sausage meat 250 g

Fruits and vegetables

  • Onion 2
  • Garlic 3 cloves
  • Parsley 1 sprig
  • Thyme 3 sprigs
  • Carrot 2

Pantry

  • Canned white beansoften in the pantry 800 g
  • Dry white wine 20 cl
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Mix the sausage meat, chopped bacon, one chopped onion and garlic, parsley, stripped thyme leaves, salt and pepper.

    Cook a small nugget of the stuffing in a pan to taste it before stuffing the meat.

  2. Stuff the veal breast, then close the pocket with kitchen string or skewers.

    Fill it only three quarters full, the stuffing expands as it cooks.

  3. Brown the falette on all sides in a pot with the oil, then add the remaining onion and the sliced carrots. 12 min

    A good deep color on the meat builds most of the dish's flavor.

  4. Pour in the white wine and a glass of water, cover and let it simmer gently. 1 h 40

    Baste the falette with its juices several times during cooking.

  5. Add the drained white beans for the last twenty minutes, then slice the falette and serve. 20 min

    Let the meat rest for five minutes before slicing it.

Our tips to get it right

  • Pick a veal breast with good marbling, it is what keeps the meat from drying out over the two hours of cooking.
  • Tie the falette tightly in several places so it holds its shape when sliced, otherwise the stuffing spills out as you cut.
  • Check the liquid level halfway through and add a little hot water if the pot looks dry, the falette should always sit half submerged.

The variations

  • Swap the sausage meat for chicken sausage meat for a milder stuffing.
  • For a meatless stuffing, use a mix of breadcrumbs, egg and chopped mushrooms, keeping the bacon for the dish's smoky note.
  • For a quicker version, ask your butcher to stuff and tie the breast ahead of time, saving you about twenty minutes of prep.

What to serve it with

  • A chunk of country bread
  • A sharply dressed green salad
  • A glass of light red wine

Storage

Falette keeps for 3 days in the fridge in a sealed container, sliced or whole with its juices. It freezes well for up to 2 months, sliced in its juices. Reheat gently on the stovetop or covered in the oven so it does not dry out.

Questions about this dish

Can you make falette a day ahead?

Yes, and it is even better reheated the next day. Let it cool in its juices in the fridge, then reheat it gently over low heat.

Can you use dried white beans instead of canned?

Yes, soak them overnight and cook them for about an hour before adding them to the pot. Canned beans stay more practical for a weeknight.

What if the pocket in the veal breast tears?

Just close it with a few extra skewers before tying it up. Once the falette is browned and simmered, the tear barely shows when you slice it.

Can you cook falette without white wine?

Yes, replace the wine with an extra glass of water or a bit of chicken broth. The flavor will be slightly less distinctive but the cooking works the same way.

How long does it take to make a falette, a stuffed veal breast with white beans?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a falette, a stuffed veal breast with white beans?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a falette, a stuffed veal breast with white beans cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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