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How long and at what temperature should I sous-vide a 5.5lb veal breast?

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It depends on the thickness of the meat and how well done you like it. There's an excellent reference here: http://douglasbaldwin.com/sous-vide.html#Beef

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I cooked three boneless rib roasts sous-vide , about six or seven pounds each, in an insulated cooler at 137 for six hours, they were a nice medium rare. I know it's not the same but maybe that will give you some guidance.

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Brown all sides, sous vide 67 degrees Celsius for 48 hours...your friends will celebrate your result...

  • Some googling suggests the temperature is high, and the cooking time far too long. For instance, treating veal as a thin and tender beef cut, the guide linked to below (douglasbaldwin.com/sous-vide.html#Beef) recommends at most one hour at 60 Celsius. – Mark Wildon Dec 18 '19 at 18:09

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