Stuffed Veal Breast

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 sandwich bread, cut into small cubes
  • 1 garlic cloves, pressed
  • 250 g spinach leaves, dripped wet
  • 80 g diced bacon
  • 1 onion, finely chopped
  • 2 tbsp. marjoram, finely chopped
  • 1 pinch nutmeg
  • 2 pinches salt
  • a little pepper
  • Meat
  • 0.75 tsp. salt
  • clarified butter to fry
  • a little pepper
  • 1.2 kg veal breast ', order from butcher in advance
  • 1.5 dl white wine

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  • Filling

    Combine the milk, egg and cheese in a bowl. Add the cubes of bread, mix. Slowly fry the diced bacon in the frying pan 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 frying pan. Brown the meat all over for approx. 10 mins. over a medium heat, only turning when a crust has formed. Pour in the wine, bring to the boil. Braise for approx. 1 1/2 hours 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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