Dish

Gefüllte Kalbsbrust nach Wiener Art

Stuffed Veal Breast Vienna-Style

Gefüllte Kalbsbrust nach Wiener Art is made by stuffing a tender veal breast with a mixture of bread crumbs, herbs, and spices. The meat is then roasted until it is golden brown and crispy. The dish is known for its rich and savory flavor, which comes from the combination of tender meat and flavorful stuffing. Gefüllte Kalbsbrust nach Wiener Art is a hearty and satisfying dish that is perfect for a special occasion.

European cuisine› Alpine cuisine› Austrian cuisine

Meat Dish› Veal Dish

Origins and history

Gefüllte Kalbsbrust nach Wiener Art is a classic Austrian dish that has been enjoyed for centuries. It is believed to have originated in Vienna, but has since become popular throughout Austria and around the world. Today, gefüllte Kalbsbrust nach Wiener Art is a staple of Austrian cuisine and is enjoyed by locals and tourists alike.

Dietary considerations

Gefüllte Kalbsbrust nach Wiener Art is a high-protein dish that is rich in vitamins and minerals. However, it is not suitable for vegetarians or vegans as it contains meat and dairy products. It is also not recommended for people with high blood pressure or cholesterol as it is a high-fat dish.

Variations

There are many variations of gefüllte Kalbsbrust nach Wiener Art, with different fillings and accompaniments. Some recipes call for the use of pork or beef instead of veal, while others use different types of herbs and spices. Some versions of the dish are also made with a white wine sauce instead of a gravy.

Presentation and garnishing

Gefüllte Kalbsbrust nach Wiener Art is typically served on a large platter, with the meat slices arranged neatly in the center. The dish can be garnished with fresh herbs, such as parsley or thyme, and a sprinkle of black pepper. A rich gravy can be drizzled over the top for added flavor.

Tips & Tricks

When making gefüllte Kalbsbrust nach Wiener Art, it is important to use a tender veal breast and to stuff it evenly to ensure that it cooks evenly. It is also important to roast the meat at a high temperature to ensure that it is crispy and golden brown. Finally, be sure to let the meat rest for a few minutes before slicing to allow the juices to redistribute.

Side-dishes

Gefüllte Kalbsbrust nach Wiener Art is often served with a side of potatoes or vegetables. Some popular side dishes include roasted root vegetables, sautéed mushrooms, or a simple green salad.

Drink pairings

Gefüllte Kalbsbrust nach Wiener Art pairs well with a full-bodied red wine, such as Cabernet Sauvignon or Merlot. For those who prefer white wine, a rich Chardonnay or Viognier would also work well.