Veal Breast with Bread Filling

Ingredients

• 1 kg veal breast
• 1 Carrot
• 1 parsley root
• 1 onion
• 3 tbsp clarified butter
• 0.5 l meat broth
• 3 stale rolls
• 0.125 l milk
• 1 onion
• 1 bunch parsley
• 1 tbsp butter
• 3 eggs
• 1 tsp grated lemon zest
• Salt
• Pepper

Instructions

1. 1.

   Cut the rolls into cubes, drizzle with milk and let soak. Peel and finely chop the onion. Finely chop the parsley leaves and sauté both in butter. Squeeze out excess liquid from the rolls and mix with eggs and the cooled onion mixture. Season with lemon zest, salt, and pepper.

2. 2.

   Ask the butcher to cut a pocket into the veal breast. Wash the meat well, pat dry, and season inside and outside with salt and pepper. Fill the pocket with the bread mixture and tie with kitchen twine. In a large roasting pan heat the clarified butter, place the veal breast in it, and baste all around with the hot fat.

3. 3.

   Place in the oven and roast at 220°C for 1 hour. During the first 15 minutes cover with a lid. Peel and slice the carrot and parsley root. Roughly chop the onion. After one hour of cooking, arrange the vegetables around the roast, briefly sear them, pour in broth, lower the temperature to 200°C, and continue roasting for another 40 minutes.

4. 4.

   Remove the veal breast, keep warm. Strain the vegetable sauce through a sieve, return it to the pan, and reduce until thickened. Slice the veal breast and serve with the sauce.