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.