Stuffed Veal Breast

If the veal breast is not yet undercut, make an incision on the narrow side so that it can be stuffed. Wash the breast of veal lukewarm, pat dry well with kitchen paper and rub vigorously with salt inside and out.

For the stuffing, melt clarified butter over low heat and briefly sauté finely chopped ham in it. Pour over the bread cubes and quickly prepare a loose filling with eggs, yolks, cream, lemon zest, Parmesan cheese and chopped parsley. Season with salt and pepper and let it stand for a while.

Fill the veal breast with half of the prepared mixture. Peel the hard-boiled eggs, put them into the veal breast and finish filling it with the remaining mixture. Sew up the opening well, spread the veal bones regularly in a roasting pan, put the veal breast on it with the “nice” side down and pour heated clarified butter over it. Roast in the oven preheated to 200 °C for about 45 minutes, basting constantly, turn and roast again for at least 1 hour. Also baste frequently and, if necessary, add soup or water.

Then lift out the veal breast, let it rest warm, continue roasting the bones, dust with flour and pour on some beef broth or water. Let the sauce boil down to the desired consistency and strain. Carve the stuffed veal breast and serve sauce separately.

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