Veal Roll Roast

Ingredients

• 1 kg veal breast (pre‑trimmed and sliced for rolling)
• 6 rolls (from yesterday)
• 1 onion
• 120 g mixed dried fruit (e.g., apricots, plums, raisins..)
• 200 ml lukewarm milk
• 2 Eggs
• 150 ml white wine
• 300 ml veal stock
• Salt
• Pepper (freshly ground)
• Grated nutmeg
• butter

Instructions

1. 1.

   Slice the rolls into thin rounds and drizzle with milk. Season with salt, pepper, and nutmeg; let sit for about 20 minutes. Soak the dried fruit in lukewarm water during this time, then drain well and pat dry if needed. Chop larger pieces finely. Peel and finely chop the onion. Sauté in a little butter until translucent. Briefly stir in the dried fruit. Add eggs, onion, and dried fruit to the roll mixture and combine thoroughly. Season heavily with salt, pepper, and nutmeg.

2. 2.

   Season the veal breast lightly on the skin side, then spread the mixture evenly over it. Roll tightly and secure with kitchen twine. Place in a greased roasting pan, sprinkle with butter shards, and roast at 200 °C for about 50–60 minutes until golden brown. Baste repeatedly with 2–3 tbsp white wine, then continue with veal stock. Remove the meat, let rest briefly, slice, and serve. Warm vegetables on the side complement this dish.