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Stuffed breast of veal
45 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 607
  • Fat about 43g
  • Carbohydrates about 8g
  • Protein about 45g
This is needed
This is needed for 6 people
  • 3 tbsp milk
  • 1 eggs
  • 60 g grated Gruyère
  • 75 g toast bread, cut into small cubes
  • 1 garlic clove, pressed
  • 250 g leaf spinach, dripping wet
  • 80 g diced bacon
  • 1 onions, finely chopped
  • 2 tbsp marjoram, finely chopped
  • 1 pinch nutmeg
  • 2 pinches salt
  • a little pepper
  • 0.75 tsp salt
  • clarified butter for frying
  • a little pepper
  • 1.2 kg veal breast, order from butcher in advance; ask butcher to cut out a hole for the filling
  • 1.5 dl white wine
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And that's how it's done
And that's how it's done
Combine the milk, egg and cheese in a bowl. Add the bread cubes and mix together. Gently fry the diced bacon in the cooking pot 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.
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 cooking pot. Brown the meat all over for approx. 10 mins. on a medium heat, only turning when a crust has formed. Add wine and bring to the boil. Cover and braise for approx. 11/2 hrs. 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.