Viennese-style Stuffed Veal Breast

Ingredients

• 1 veal breast (approximately 2 kg / 4.4 lbs) 1 veal breast (approximately 2 kg / 4.4 lbs)
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• 4 tablespoons butter 4 tablespoons butter
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 50g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the breadcrumbs, chopped onion, minced garlic, parsley, thyme, rosemary, lemon zest, salt, and pepper.
3. 3.
   Lay the veal breast flat on a cutting board and season it with salt and pepper.
4. 4.
   Spread the breadcrumb mixture evenly over the veal breast.
5. 5.
   Roll the veal breast tightly and secure it with kitchen twine.
6. 6.
   In a large ovenproof pot or Dutch oven, melt the butter over medium heat.
7. 7.
   Place the rolled veal breast in the pot and brown it on all sides.
8. 8.
   Pour the broth into the pot, cover it with a lid, and transfer it to the preheated oven.
9. 9.
   Cook the veal breast for approximately 2 hours, or until it is tender and cooked through.
10. 10.
    Remove the veal breast from the pot and let it rest for a few minutes before slicing.
11. 11.
    Slice the veal breast into thick slices and serve it with the cooking juices.

Treat your ingredients with care...

• Veal breast — Make sure to choose a veal breast that is well-trimmed and has a good amount of fat marbling. This will ensure a tender and flavorful result.
• Fresh herbs — Opt for fresh herbs rather than dried ones to enhance the flavors of the dish.
• Lemon zest — Use a microplane or fine grater to zest the lemon, making sure to only grate the outer yellow part of the skin, avoiding the bitter white pith.

Tips & Tricks

• For an extra crispy crust, you can sear the rolled veal breast in a hot skillet before transferring it to the oven.
• If you prefer a richer flavor, you can add a splash of white wine to the pot before placing it in the oven.
• Leftover veal breast can be used in sandwiches or salads for a delicious next-day meal.
• If you don't have kitchen twine, you can use toothpicks to secure the rolled veal breast.
• To ensure even cooking, baste the veal breast with the cooking juices every 30 minutes while it's in the oven.

Serving advice

Serve the sliced Viennese-style Stuffed Veal Breast on a platter, drizzled with the flavorful cooking juices. Garnish with fresh herbs, such as parsley or thyme, for an added touch of freshness. Accompany the dish with creamy mashed potatoes and steamed vegetables to create a well-rounded meal.

Presentation advice

To create an elegant presentation, arrange the sliced veal breast on individual plates, slightly overlapping the slices. Spoon some of the cooking juices over the top and garnish with a sprig of fresh herbs. Serve with the side dishes on the side for a visually appealing and appetizing presentation.