Filled breast of veal

Stuffed veal breast with duchess potatoes , sauce and garnish

Stuffed veal breast is a traditional meat dish in Austrian cuisine .

In preparation, a pocket is cut into a veal breast ( boneless ) with a knife and the meat is then rubbed with salt and pepper . For the filling you use bread rolls cut into cubes and moistened with milk , eggs , butter , sometimes also finely chopped and previously roasted mushrooms , or veal liver; It is seasoned with salt, pepper, parsley and nutmeg . Then the whole thing is mixed into a mass and filled into the previously cut pocket of the veal breast, the opening is sewn up and the breast is kept cool for several hours.

Then you braise the roast with root vegetables and red wine .

literature

• Alfred Kofranek: The new Donauland cookbook. Kremayr & Scherlau, Vienna 1975.