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


6 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:

Betty Bossi Koch-Center


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


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


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.


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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