Ask your butcher to bone the breast, reserving the bones, and to cut a pocket for holding the stuffing.

Stuffing

• 1/4 cup olive oil
• 1 large white onion, finely diced
• 6 cups fresh white bread crumbs
• 2 tablespoons chopped fresh flat-leaf (Italian) parsley
• 1 tablespoon fresh thyme leaves
• 3/4 lb ground (minced) pork, turkey or veal
• 3/4 cup heavy cream
• 2 eggs
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
  Veal Breast
  
• 1 veal breast, 5-6 lb (see note at top)
• 1/4 cup olive oil
• 2 1/2 cups chicken stock
• 1/2 cup dry white wine
• 1 small white onion, coarsely chopped
• 1 small carrot, peeled and sliced
• 1 bay leaf
• 1 tablespoon chopped garlic
• 1 1/2 cups finely chopped tomatoes
• 1 1/2 teaspoons chopped fresh flat-leaf (Italian) parsley

To make the stuffing, in a large frying pan over high heat, warm the olive oil. Add the onion and sauté until tender and slightly translucent, about 2 minutes. Reduce the heat to medium and add the bread crumbs, parsley and thyme. Stir until the bread crumbs are well coated. Transfer to a large bowl and let cool. Add the ground meat, cream, eggs, salt, pepper, nutmeg and cloves and mix by hand until evenly combined.

Preheat oven to 325 degrees F.

To prepare the veal breast, pack the stuffing into the pocket. Secure the opening closed. Heat a large, heavy frying pan over high heat for 3 minutes, then add the olive oil. Place the stuffed veal breast in the pan and brown it for 3-4 minutes on each side.

Transfer to a platter. Add the chicken stock and wine to the pan and bring to a boil, stirring to dislodge any browned bits stuck to the pan bottom. Pour the contents of the frying pan into a roasting pan with a cover that is large enough to accommodate the veal breast. Add the onion, carrot, bay leaf, bones, garlic and tomatoes. Place the veal breast on top of the vegetables, cover, put in the oven and cook for 2 hours.

Uncover and baste the breast with the pan juices. Continue to cook, uncovered, until tender, the basting juices have formed a glaze on the veal breast and a thin-bladed knife inserted into the breast meets little resistance, about 30 minutes longer.

Transfer to a large platter. Strain the contents of the pan through a fine-mesh sieve placed over a bowl. Add the parsley and keep warm.

Slice the veal breast and place 2 slices on each warmed individual plate. Spoon some of the braising sauce over the slices. Serve immediately.

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