Stuffed Veal Breast

For the stuffed veal breast first prepare the stuffing. Dice the bread, pour milk over it and let it sit for 10 minutes.

Cream butter, add yolks, finely chopped chicken liver. Add parsley and Steirerkraft pumpkin seeds natural, nutmeg, salt, pepper and well-squeezed rolls to the yolk mixture. Beat egg whites until very stiff and fold in.

Preheat the oven to 250°C.

For the veal breast, salt and pepper the veal breast. Stuff the bread filling into the pocket (it is best to have the butcher cut the pocket).

Layer veal bones and cleaned root vegetables in a roasting pan, pour 1/8 liter of water and place the veal breast on top. Put butter flakes on the meat and roast in the oven at maximum heat for 15 minutes.

Then turn down the heat to 200°C and roast for about 1.5 hours. Baste frequently with its own juices and add water if necessary.

Serve the stuffed veal breast.

Preparation Tip:

Let the roast rest for 10 minutes, then it will lose tension and be easier to slice.

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