Stuffed breast of veal

Total time: 2hr 30m
Preparation Time: 45m

For 6 people

Nutritional Information

Contains 607 Kcal, 45g Protein, 8g Carbohydrates, 43g Fat


  • Filling
  • 3 tbsp milk
  • 1 eggs
  • 60 g grated Gruyère
  • 75 g toast bread, cut into small cubes
  • 1 garlic clove, pressed
  • 250 g leaf spinach, dripping wet
  • 80 g diced bacon
  • 1 onions, finely chopped
  • 2 tbsp marjoram, finely chopped
  • 1 pinch nutmeg
  • 2 pinches salt
  • a little pepper
  • Meat
  • 0.75 tsp salt
  • clarified butter for frying
  • a little pepper
  • 1.2 kg veal breast, order from butcher in advance; ask butcher to cut out a hole for the filling
  • 1.5 dl white wine

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  • Filling

    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.
  • Meat

    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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