Stuffed Veal Breasts

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Stuffed Veal Breasts
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Health Score:
8,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 35 min.
Ready in

Ingredients

for
4
Ingredients
4 White rolls (from the day before)
150 milliliters milk
1 onion
1 tablespoon butter
2 eggs
1 tablespoon finely chopped parsley
salt
freshly ground peppers
freshly grated Nutmeg
2 hardboiled eggs
2 tablespoons vegetable oil
2 onions
2 carrots
150 grams Celery root
400 milliliters Veal stock
100 milliliters Whipped cream
How healthy are the main ingredients?
Whipped creamparsleyonioneggsaltNutmeg

Preparation steps

1.

Dice the rolls and place in a bowl. Heat the milk, pour over the rolls and let soak for 10 minutes.

2.

Peel and finely chop the onion. Heat the butter in a skillet. Add the onion and cook until translucent. Add to the diced rolls. Stir the eggs and parsley into the rolls. Season with salt, pepper and nutmeg to taste.

3.

Rinse the veal breasts, pat dry and cut a pocket into each. Fill halfway with the bread mixture. Add the hardboiled egg to the pocket. Add the remaining bread filling. Press the breasts closed and fasten with toothpicks or sew closed. Season with salt and pepper to taste.

4.

Heat the oil in a roasting pan. Add the veal breasts and sear until golden brown on both sides. Roast in the oven for 20 minutes.

5.

Peel and dice the onions, carrots and celery. Add to the roasting pan with the veal and allow to brown for 20 minutes. Add some of the veal stock and cook for another 60 minutes. If required, add more veal stock during cooking.

6.

Remove the breast from the roasting pan, wrap in aluminum foil and allow to rest. Stir the cream into the pan sauce, and simmer until thickened and creamy. Season with salt and pepper to taste. 

7.

Remove the toothpicks or kitchen twine from the veal breasts. Serve sliced with the sauce poured overtop.