Braised Veal Breast with Polenta
Braised Veal Breast with Polenta is a hearty Italian dish, particularly popular in the northern regions like Lombardy and Veneto. It features tender, slow-cooked veal breast, often cooked with aromatic vegetables, white wine, and broth, served alongside creamy, soft polenta made from cornmeal.
🍽️ Nutrition at a glance
This dish is a balanced source of high-quality protein from the veal and complex carbohydrates from the polenta, with a moderate amount of fat depending on the cut and cooking method. A typical serving provides essential nutrients like iron, B vitamins, and zinc, with a rough calorie estimate of 500-700 per serving.
Nutrition breakdown
| Calories | 550 kcal |
| Protein | 35 g |
| Carbs | 30 g |
| Fat | 32 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 800 mg |
| Iron | 4.5 mg |
| Zinc | 6.0 mg |
| Vitamin B12 | 2.8 mcg |
| Phosphorus | 320 mg |
| Potassium | 450 mg |
| Vitamin B6 | 0.5 mg |
| Niacin (B3) | 8.0 mg |
| Selenium | 25 mcg |
Per 1 typical serving (approx. 300 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish reflects the Italian philosophy of 'cucina povera' (peasant cooking), transforming a tougher, economical cut of meat into a luxurious meal through slow braising. Nutritionally, the combination of protein and slow-digesting carbs from polenta provides sustained energy, making it a comforting and satisfying meal.
