Stuffed Veal Breast

Ingredients

• 1.5 kg veal breast
• 150 g mushrooms (cleaned and roughly chopped, small ones left whole)
• 8 slices toast bread (deboned and cubed)
• 1 shallot (finely chopped)
• 2 tbsp parsley (finely chopped)
• 1 tbsp butter
• 1 egg
• 125 ml milk
• 2 vegetable onions (peeled and cut lengthwise into not too small strips)
• 1 savoy cabbage
• 1 lemon (roughly chopped)
• 2 tbsp butter
• 200 g whipping cream
• Salt
• pepper (from the mill)
• nutmeg

Instructions

1. 1.

   Cut a pocket in the veal breast.

2. 2.

   Sauté shallot cubes in 1 tbsp hot butter until translucent, add parsley, cook briefly more.

3. 3.

   Combine mushrooms, bread cubes, egg, hot milk and the parsley-shallot mixture; let stand for about 15 minutes to absorb liquid, season with salt and pepper, then fill the veal breast. Secure with toothpicks. Rub the veal breast with salt and pepper and place it in a roasting bag with the onion strips, tie it up and roast in a preheated oven at 180°C for about 1 hour.

4. 4.

   Separate savoy cabbage leaves from the core and blanch them in boiling salted water with chopped lemon for 3 minutes; shock in ice water, drain, remove lemon pieces, then cut into coarse strips.

5. 5.

   Sauté the cabbage strips in hot butter, pour over cream and simmer for about 8 minutes, seasoning with salt, pepper and nutmeg.

6. 6.

   Remove the stuffed veal breast from the roasting bag, slice it and serve with the braised vegetable onions and the cabbage dish.