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Veal breast is cut from the animal’s pectoral section, made up of chest and belly meat. It requires a long pot-roasting in a well-seasoned, aromatic broth, but the result is a succulent masterpiece that can be used in stews or stuffed with your choice of filling. You can stick with the classic Italian combination of spinach, ground beef, and parmesan cheese or go bold with a mixture of ricotta, white raisins, and pignoli nuts.