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🍽️ Veal Breast Stuffed with Bread and Egg Filling

759 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg veal breast (ready for kitchen)
• 3 stale rolls
• 100 ml lukewarm milk
• 1 shallot
• 2 carrots
• 0.5 celeriac
• 1 leek stalk
• 2 tbsp vegetable oil
• 2 tbsp freshly chopped parsley
• 2 eggs
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 2 tbsp ghee
• 500 ml veal stock
• 100 ml dry white wine

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Rinse the veal breast under running water.
3. 3. Pat the meat completely dry with a kitchen towel.
4. 4. Cut a long pocket into the thickness of the meat without cutting all the way through the bottom.
5. 5. Cut the bread rolls into small cubes.
6. 6. Pour the lukewarm milk over the bread cubes.
7. 7. Let the bread absorb the milk for about 10 minutes.
8. 8. Peel the shallot, the carrots, and the celery.
9. 9. Cut the peeled vegetables into very small cubes.
10. 10. Slice the leek lengthwise.
11. 11. Rinse the leek under cold water to remove dirt.
12. 12. Remove the green tops and the root end from the leek.
13. 13. Cut the prepared leek into small cubes as well.
14. 14. Heat the oil in a frying pan.
15. 15. Add the chopped vegetables to the hot pan.
16. 16. Sauté the vegetables gently until they are soft.
17. 17. Finely chop the parsley.
18. 18. Stir the parsley into the sautéed vegetables.
19. 19. Remove the pan from the heat.
20. 20. Take half of the sautéed vegetable mixture.
21. 21. Add the half of the vegetables to the soaked bread.
22. 22. Add the eggs to the bread and vegetable mixture.
23. 23. Knead the ingredients well with your hands.
24. 24. Season the filling generously with salt.
25. 25. Season the filling generously with pepper.
26. 26. Season the filling with a pinch of nutmeg.
27. 27. Stuff the filling into the pocket of the veal breast.
28. 28. Close the opening of the veal breast with kitchen twine.
29. 29. Salt the outside of the veal breast.
30. 30. Pepper the outside of the veal breast.
31. 31. Heat the ghee (clarified butter) in a roasting pan.
32. 32. Sear the veal breast on all sides until brown.
33. 33. Remove the cooked veal breast from the roasting pan.
34. 34. Cover the veal breast.
35. 35. Let the veal breast rest for 15 minutes.
36. 36. Bring the roasting juices in the pan to a boil.
37. 37. Add the remaining vegetables to the boiling roasting juices.
38. 38. Let the sauce simmer for about 5 minutes.
39. 39. Taste the sauce and adjust seasoning with salt and pepper.
40. 40. Season the sauce further if necessary.
41. 41. Slice the veal breast.
42. 42. Serve the sauce together with the veal slices.

Nutrition per serving

• kcal: 759
• Protein: 78 g · Fett/Fat: 34 g · Carbs: 30 g