Roast veal with a herb crust

Roast veal with a herb crust

Total: 1 hr 20 Min. | Active: 20 Min.
lactose-free, Low Carb
Nutritional value / person: 446 kcal
, Fat: 20 g
, Carbohydrate: 11 g
, Protein: 54 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 kg roast veal (e.g. shoulder)
oil, for frying
1 tsp salt
¼ tsp pepper

Herb mixture

1 bunch flat-leaf parsley, roughly chopped
½ bunch oregano, roughly chopped
1 tbsp thyme, leaves torn off
1 garlic clove, squeezed
50 g breadcrumbs
2 tbsp shelled pistachios
1 tbsp olive oil
¼ tsp salt
2 tbsp mustard
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How it's done

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Remove the meat from the fridge approx. 1 hr. prior to cooking. Heat the oil in a frying pan. Season the meat, brown all over for approx. 5 mins., only turning when a crust has formed. Remove the meat and place in a roasting tin.

Herb mixture

Blitz the herbs, garlic, breadcrumbs and pistachios in a food processor until smooth. Add the oil and salt, mix. Brush the surface of the meat with mustard, top with the herb mixture, press down firmly.

To roast in the oven

Approx. 50 mins. in the centre of an oven preheated to 160°C. The core temperature should be approx. 65°C. Remove the meat, cover and leave to rest for approx. 10 mins. before carving.

Good to know
Serve with: Fried potatoes.

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