🍽️ Juicy Veal Breast with Herb Filling and Sauce

Name: Juicy Veal Breast with Herb Filling and Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 1.2 kg Veal Breast for stuffing (have the butcher prepare it); 2 Bread rolls (stale); 100 ml lukewarm milk; 3 Onions; 1 tbsp Butter; 1 tbsp freshly chopped parsley; 40 g Pistachio kernels; 300 g Veal mince; 1 Egg; 3 tbsp Breadcrumbs; Salt; Pepper (from the mill); Nutmeg; 2 tbsp Vegetable oil; 200 g Celeriac; 2 Carrots; 400 ml Veal stock

935 kcal · 30 min · 4 servings

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Ingredients

1.2 kg Veal Breast for stuffing (have the butcher prepare it)
2 Bread rolls (stale)
100 ml lukewarm milk
3 Onions
1 tbsp Butter
1 tbsp freshly chopped parsley
40 g Pistachio kernels
300 g Veal mince
1 Egg
3 tbsp Breadcrumbs
Salt
Pepper (from the mill)
Nutmeg
2 tbsp Vegetable oil
200 g Celeriac
2 Carrots
400 ml Veal stock

Instructions

1. Rinse the veal breast under cold water and pat it dry with kitchen paper.
2. Soak the bread rolls in the milk.
3. Peel one onion and cut it into fine dice.
4. Heat the butter in a pan and sauté the onion dice until translucent.
5. Add the chopped parsley and remove the pan from the heat immediately.
6. Finely chop the pistachios.
7. Place the veal mince into a large bowl.
8. Squeeze the soaked bread rolls and add them to the mince.
9. Add the onion-parsley mixture, the pistachios, and the egg.
10. Fold in the breadcrumbs until the mixture is easy to shape.
11. Season the filling with salt, pepper, and nutmeg.
12. Preheat the oven to 160 degrees (convection or top/bottom heat).
13. Stuff the veal breast with the mince mixture, but do not pack it too tightly.
14. Close the opening of the breast with kitchen twine.
15. Season the outside of the breast with salt and pepper.
16. Brown the breast on all sides in hot oil in a roasting pan.
17. Peel the remaining onions, celery, and carrots.
18. Cut the vegetables into coarse chunks.
19. Arrange the vegetables around the veal breast in the roasting pan.
20. Pour the meat stock over the vegetables and the breast.
21. Roast the breast in the oven for about 2.5 hours.
22. Baste the roast with the pan juices repeatedly during cooking.
23. Add a little water if necessary to prevent the pan from drying out.
24. Remove the roast from the roasting pan and remove the kitchen twine.
25. Keep the roast warm in aluminum foil.
26. Strain the sauce through a fine sieve.
27. Season the sauce with salt and pepper to taste.
28. Slice the roast.
29. Serve the sauce together with the slices of roast.

Nutrition per serving

kcal: 935
Protein: 84 g · Fett/Fat: 54 g · Carbs: 29 g