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Meat, Northern, Eastern and Western France

Stuffed veal breast with pommes boulangères

Stuffed veal breast with pommes boulangères is a roasted dish for 4 people, ready in 2 hours 30 minutes, medium difficulty, for about €4.20 per person. The key to success is a well seasoned stuffing and letting the meat rest before slicing, so the slices hold together and the potatoes stay soft under the cooking juices.

Sunday calls for the big tradition, a herb stuffed veal breast roasting over a bed of pommes boulangères.

Stuffed veal breast with pommes boulangères
Total time
2 h 30
Difficulty
Medium
Cost per person
€4.20
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Stuffed veal breast is the kind of dish that fills the whole house with smell while it roasts quietly in the oven. The meat stays tender, the pork and herb stuffing adds flavor without overpowering the veal, and the skin turns golden and slightly crisp. Underneath, the potatoes soak up broth and meat juices until they turn soft, almost creamy at the edges.

This is a Sunday dish, the kind you make when you have time to let it roast slowly and want to gather the family around a roast you carve at the table. Kids usually love the tender texture of the stuffed meat and the potatoes that have absorbed everything. Mon Chou saves it for days when you want generous cooking without any technical fuss.

The ingredients

4 people

Butcher

  • Veal breast with pocket 1.2 kg
  • Sausage meat 300 g

Fruits and vegetables

  • Onion 3
  • Garlic 2 cloves
  • Parsley 1 bunch
  • Potatoes 1.2 kg

Pantry

  • Chicken broth 40 cl
  • Olive oiloften in the pantry 1 tbsp
  • Thymeoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 30 g

Allergens Lactose

The step by step recipe

  1. Mix the sausage meat with one chopped onion, the crushed garlic, the chopped parsley, salt and pepper.

    Cook a small bit of the stuffing in a pan to taste the seasoning before stuffing the meat.

  2. Fill the pocket of the veal breast with the stuffing, then close it with small skewers or kitchen string.

    Don't pack the stuffing in too tightly, it expands a bit during cooking and could burst the meat.

  3. Peel and thinly slice the potatoes and the two remaining onions into thin rounds, arrange them in a large dish with the thyme, salt, pepper and broth.

    Cut the potatoes about as thick as a two euro coin, they'll all cook at the same rate.

  4. Place the breast on top of the potatoes, brush it with oil, scatter with butter and roast at 180°C, basting from time to time. 2 h

    Baste with the juices from the bottom of the dish, that's what gives the nice golden skin and the melting potatoes.

  5. Let the meat rest for ten minutes under foil before slicing it into thick slices. 10 min

    Resting redistributes the juices, without it the stuffing crumbles when you slice it.

Our tips to get it right

  • Pick a waxy potato variety like Yukon Gold or red potatoes, they hold up better during long cooking and won't fall apart in the broth.
  • Check the meat is done by piercing the stuffing with a knife tip, the juice that runs out should be clear, not pink.
  • If the top browns too fast, cover the breast with a sheet of foil for the last half hour of cooking.

The variations

  • Swap the pork sausage meat for chicken sausage meat for a lighter tasting stuffing.
  • For a meatless stuffing, use chopped mushrooms mixed with bread soaked in milk, the texture stays close to the original.
  • For a quicker weeknight version for kids, just make the pommes boulangères and top with slices of ham for the last ten minutes.

What to serve it with

  • A green salad with vinaigrette
  • Steamed green beans
  • A glass of grape juice

Storage

Stuffed veal breast keeps 2 to 3 days in the fridge in a sealed container, slices and potatoes together. It freezes well for up to 2 months, sliced and wrapped tightly. Reheat gently in the oven covered with foil so the meat doesn't dry out.

Questions about this dish

Can I ask the butcher to prepare the pocket in the veal breast?

Yes, it's actually recommended. Ask your butcher to cut a pocket into the veal breast, you'll save time and the meat slices much more cleanly once cooked.

Can I stuff the veal breast the day before?

Yes, you can stuff and close the breast the day before, then keep it in the fridge wrapped in plastic. Take it out a bit before cooking so it doesn't go into the oven too cold.

How do I keep the stuffing from falling out during cooking?

Close the pocket securely with wooden skewers or kitchen string, tying every two or three centimeters. Don't overfill the pocket, the stuffing expands slightly while cooking.

Can I replace the chicken broth in the pommes boulangères?

You can use vegetable broth if you don't have chicken broth on hand, the result stays close. Avoid plain water, the broth is what gives the potatoes their flavor.

How long does it take to make a stuffed veal breast with pommes boulangères?

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

How many calories are in a stuffed veal breast with pommes boulangères?

About 690 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 stuffed veal breast with pommes boulangères cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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