- 1 kilogram Veal breast (ready to cook, boneless)
- 6 White rolls (day-old)
- 1 onion
- 120 grams mixed Dried Fruit (such as: apricots, prunes, raisins)
- 200 milliliters lukewarm milk
- 2 eggs
- 150 milliliters white wine
- 300 milliliters Veal stock
- freshly ground peppers
- freshly grated Nutmeg
Thinly slice bread and pour milk over bread. Season bread with salt, pepper and nutmeg and let soak for about 20 minutes. Soak dried fruit in lukewarm water, then drain well and pat dry. Cut fruit into bite-sized pieces, as needed. Peel and mince onion. Heat butter in a pan and sauté onion. Add dried fruit cook briefly. Add eggs, onion and dried fruit to bread mixture and stir well. Season again with salt, pepper and nutmeg.
Season veal with salt and pound thin with a mallet. Spread bread mixture onto veal, roll up and secure with kitchen twine. Place in a greased baking dish and bake in an oven preheated to 200°C (approximately 400°F) for 50-60 minutes, until golden brown. Baste with white wine throughout.
Remove veal from oven, remove veal from pan and let rest briefly. Slice and serve.