Stuffed breast of veal

Stuffed breast of veal

Total: 2 hr 30 Min. | Active: 45 Min.
Nutritional value / people: 607 kcal
, Fat: 43 g
, Carbohydrate: 8 g
, Protein: 45 g

Ingredients

6 people

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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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Filling

3 tbsp milk
1 egg
60 g grated Gruyère
75 g toast bread, cut into small cubes
80 g diced bacon
1 onion, finely chopped
1 garlic clove, pressed
250 g leaf spinach, dripping wet
2 tbsp marjoram, finely chopped
1 pinch nutmeg
2 pinches salt
a little pepper

Meat

1 ⅕ kg veal breast, order from butcher in advance; ask butcher to cut out a hole for the filling
¾ tsp salt
a little pepper
clarified butter for frying
1 ½ dl white wine
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How it's done

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Filling

Combine the milk, egg and cheese in a bowl. Add the bread cubes and mix together.

Gently fry the diced bacon in the cooking pot until crispy. Add the onion and garlic and briefly fry, remove, leave to cool. Place the spinach in the same pan, cover and wilt over a medium heat, drain and allow to cool. Mix the bacon & onion mixture and spinach with the softened bread cubes. Add the marjoram and season.

Meat

Season the meat inside and out. Stuff the pockets with the filling. Seal the opening well with crossed-over toothpicks.

Heat the clarified butter in a cooking pot. Brown the meat all over for approx. 10 mins. on a medium heat, only turning when a crust has formed. Add wine and bring to the boil.

Cover and braise for approx. 11/2 hrs. in the lower half of an oven preheated to 180°C. Spoon the cooking juices over the meat from time to time. Remove the meat, cover and leave to rest for approx. 10 mins. Remove the toothpicks, carve the breast of veal. Strain the cooking juices and serve with the meat.

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