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🍽️ Crispy Baked Veal Loin with Herb Crust

1150 kcal · 30 min · 4 servings

Ingredients

• 2 slices white bread (from the day before, without crust)
• 100 g chestnuts
• 2 tbsp freshly chopped herbs (e.g. rosemary, thyme)
• 50 soft butter
• 1 egg yolk
• salt
• pepper (from the mill)
• 1 veal loin approx. 2,5 kg, kitchen-ready trimmed (with bone)

Instructions

1. 1. Pulse the white bread and chestnuts in a blender until finely crumbled.
2. 2. Mix the breadcrumbs with the herbs, butter, and egg yolk.
3. 3. Season the mixture with salt and pepper to taste.
4. 4. Shape the mixture into a compact roll.
5. 5. Wrap the roll tightly in plastic wrap.
6. 6. Place the roll in the refrigerator to chill while you prepare the meat.
7. 7. Rinse the veal loin briefly and pat it dry with kitchen paper.
8. 8. Season the meat all over with salt and pepper.
9. 9. Heat oil in a pan and sear the meat on all sides until browned.
10. 10. Place the meat on an oven rack.
11. 11. Place a drip pan directly underneath the rack.
12. 12. Preheat the oven to 80 degrees Celsius with top and bottom heat.
13. 13. Cook the meat in the oven for about two and a half hours.
14. 14. Slice the prepared herb crust into thick pieces.
15. 15. Turn on the oven grill for the last 15 minutes of cooking.
16. 16. Distribute the crust slices evenly over the meat.
17. 17. Brown the crust in the oven until it is golden brown and crispy.
18. 18. Serve the finished meat with vegetables of your choice.

Nutrition per serving

• kcal: 1150
• Protein: 145 g · Fett/Fat: 55 g · Carbs: 12 g