Stuffed Veal Breast, Original

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

2 kg roast veal (veal breast)
100 g fat
30 g butter, for the juice.
salt

For the filling:

Instructions

Remove the ribs from the breast of veal, wash and dry, then cut a pocket deep under the skin and salt the breast of veal. Then it is filled with the bread filling and sewn together
Filling: Fluffy, stirred butter is mixed with yolk, firmly squeezed rolls soaked in milk, finely weighed parsley, salt and breadcrumbs. The parsley can be sautéed in a little butter.
Fry the meat in hot fat and roast in the oven at 175 ° for about 1.5 hours. Water more often or cover something with foil. The gravy is degreased, boiled with butter and water and boiled down a little, poured onto the cut meat slices and served with a green salad.

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