Stuffed Veal Breast

The culinary tour of Germany takes us to Bavaria today. Helmut Gote recommends a somewhat more elaborate, traditional dish. A recipe that should be fun for those who like to do handicrafts just as much as others. It may be sewn to this roast namely….the pocket that the butcher, cut into the veal, is filled with pretzel rolls bathed in eggs and milk, chives and parsley. By the way, braised with carrots, onions and a touch of garlic, the Sunday roast goes great with the first asparagus spears of the year.

Buy as thick and evenly cut a piece of veal breast as possible, and tell the butcher you want to stuff it. Then he will remove the bone and deeply score the veal breast from the side, so that it is cut like a pocket.

Tell him to chop the bone finely, and you’ll take that with you.

For the filling, scrape the salt from the pretzel rolls, cut them into cubes of about 1 cm edge length and pour the milk whisked with the eggs over them in a baking bowl. Pluck the leaves from the parsley and chop them finely, cut the chives into fine rolls, one of the three onions into small cubes, which you roast in a little butter until translucent.

Later, mix all these ingredients thoroughly with the soaked bread, season with salt, pepper and nutmeg (freshly grated), and leave to soak for another 15 minutes.

In the time the carrots

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