Meat
Breast
Breast of Veal is large lean pectoral muscle—mild and quick to dry. Bone-in skin-on bastes itself; boneless needs brine, fat, or sauce. Festive roast and sandwich staple on turkey; escalope source on veal. Cook veal breast to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Escalopes, osso buco, chops, and roasts show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 6.94 g
- Saturated Fat 2.78 g
- Trans Fat 0.14 g
- Monounsaturated Fat 2.43 g
- Polyunsaturated Fat 1.73 g
- Cholesterol 71.3 mg
- Sodium 61.6 mg
- Salt 0.16 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18 g
- Water 72.4 g
- Energy 138 kcal
- Water 72.4 g
- Carbohydrates 1 g
- Protein 18 g
- Fat 6.94 g
- Saturated Fat 2.78 g
- Monounsaturated Fat 2.43 g
- Polyunsaturated Fat 1.73 g
- Omega-3 0.26 g
- Trans Fat 0.14 g
- Vitamins 38.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 5.89 mg
- Vitamin B5 — Pantothenic Acid 0.64 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 455 mg
- Major Minerals 454 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 71.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 5.89 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.42 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.3 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Breast muscle is lean white meat when skinless.
History
Butchers charted breast of veal as cookery specialised by muscle and joint.
Retail packing standardised breast portions of veal for home kitchens.
Ready-to-cook breast packs of veal expanded for convenience cooking.