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Veal-Filled Chicken Breasts

Yankee Plus Dec 2015


Veal-Filled Chicken Breasts
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  • 4 chicken breasts, boned, skinned, and halved
  • 1/2 pound ground veal
  • 1/4 pound mushrooms, sliced
  • 4 tablespoons butter
  • 2 eggs, beaten separately
  • 1-2 cloves garlic, crushed
  • 1 tablespoon chopped parsley
  • salt and pepper to taste
  • 1/2 cup flour
  • 1/2 cup breadcrumbs
  • 1 cup chicken stock


Sauté the veal and mushrooms in 2 tablespoons butter, remove the mixture to a bowl, and add one of the beaten eggs, the garlic, parsley, salt and pepper. Lay the chicken breasts flat, pound them thin with a rolling pin or other blunt instrument, and stuff each piece with some of the veal mixture. Fold them up securely and fasten the rolled breasts with toothpicks. Dip each piece first in the remaining egg, then in flour, then the breadcrumbs. Refrigerate the breaded breasts for at least an hour (this helps to keep the breading on when they are fried). Heat the remaining 2 tablespoons of butter, then fry the breasts over medium heat until well browned all over. Cover the skillet when they are brown and cook a little longer. When done, remove to a hot platter and remove the toothpicks. Rinse the pan with the broth, scraping it, and pour sauce over the chicken.

Updated Thursday, August 30th, 2007

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2 Responses to Veal-Filled Chicken Breasts

  1. Kathy Zavattiere January 26, 2014 at 12:12 pm #

    Instructions not shown would like to try this

    • Aimee Seavey January 26, 2014 at 1:26 pm #

      Hi Kathy. Thanks for letting us know about the error. We’ve update the recipe for Veal-Filled Chicken Breasts – happy cooking!

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