This herb-infused stuffed veal breast is a delightful main course, filled with a savory mixture of sautéed vegetables and bread, perfectly roasted to tender perfection.
Ingredients
1 piece veal breast
2 tablespoons vegetable oil
1 cup mushrooms
1 medium carrot
1 stalk celery
1 medium onion
2 cloves garlic
1 tablespoon parsley
2 large eggs
1/4 cup water
2 cups bread cubes
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
to taste salt
to taste pepper
Method
Preheat your oven to 400°F (200°C) to get it ready for roasting.
In a large skillet, warm some vegetable oil over medium-high heat. Add chopped mushrooms and sauté for a couple of minutes until they become tender.
Next, mix in diced carrots, celery, and onions, stirring occasionally for about 5 to 10 minutes until the carrots soften. Remove from heat and stir in minced garlic and chopped parsley; set this mixture aside to cool.
In another bowl, beat together eggs and water, seasoning with salt and pepper. Carefully fold in the bread cubes until they're evenly coated with the egg mixture, then add the sautéed veggie blend.
Using a long knife, create a deep pocket in the veal breast. Stuff this pocket generously with the bread and vegetable mixture, then season the outer surface with paprika, onion powder, garlic powder, salt, and pepper.
Transfer the stuffed veal breast to a roasting pan and loosely cover it with aluminum foil.
Roast in your preheated oven for 3.5 hours. After this time, remove the foil, baste the meat with its juices, and continue roasting for an additional 30 minutes.
Once cooked through, tent the veal breast with foil and allow it to rest for 15 minutes before slicing into servings.
