Stuffed Veal Breast with Peas and Herbs

Ingredients

• 1 veal breast (ca. 2kg, ready to cook)
• Salt
• Pepper (freshly ground)
• 3 stale rolls
• 100 ml lukewarm milk
• 1 Carrot
• 1 Shallot
• 2 tbsp butter
• 120 g frozen peas
• 2 tbsp freshly chopped parsley
• 1 tbsp freshly chopped mint
• 1 egg
• Nutmeg (freshly grated)
• butter (for the roasting pan)
• 300 ml veal stock

Instructions

1. 1.

   Preheat the oven to 220°C with upper and lower heat. Have a butcher cut a pocket into the meat. Wash the meat, pat dry, and season inside and out with salt and pepper.

2. 2.

   For the filling slice the rolls into rounds and pour lukewarm milk over them. Let soak for about 15 minutes. Meanwhile peel and dice the carrot and shallot, then sauté in a pan with melted butter. Add thawed peas and herbs, stir well, and mix with the rolls. Beat in the egg, knead everything together, season with salt, pepper, and a pinch of nutmeg. Fill the veal breast, tie with kitchen twine or toothpicks, and place in a greased roasting pan.

3. 3.

   Roast the veal breast in the preheated oven for 15 minutes, lower the temperature to 180°C, pour in 50 ml stock, and continue cooking for another 2 hours. Baste with stock periodically. Transfer the finished veal breast onto a baking sheet and let rest in the turned-off oven for 20 minutes.

4. 4.

   Serve on a plate with the seasoned braising liquid drizzled over it.