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Stuffed veal breast
Rating: 1
Difficulty: Difficult
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  • Add to shopping list750 g beef brisket
  • Add to shopping list2 eggs
  • Add to shopping list100 g of white bread
  • Add to shopping listfresh milk
  • Add to shopping list50 g almonds
  • Add to shopping list30 g butter
  • Add to shopping list1 sprig parsley
  • Add to shopping listpepper
  • Add to shopping listsalt
  • Add to shopping listnutmeg
  • Add to shopping listlemon juice
  • Add to shopping listfat frying
  • Add to shopping list1 tbsp (10 ml) konjac
  • Add to shopping list1 lemon
  • Add to shopping listsalad leaves
  • Add to shopping list
Preparation method
Breaded veal breasts were washed, salting, and the lower, wide part and the meat were carefully separated from the ribs so as to obtain a pocket. Slightly more than half butter and eggs are broken foam, add soaked in milk and squeezed white bread, ground almonds and parsley. Season with salt, pepper, nutmeg and lemon juice. If necessary, compressed with breadcrumbs, or diluted milk. The mixture does not fill too tightly in your pocket. Veal breasts sew and bake in the oven until golden brown coloring gain. Often bathed with the resulting sauce. The ribs are placed at pan. Once the meat becomes ready, the thread is pulled. Bake leaves little while. Then cut into pieces of 2-3 cm and are arranged in a heated plate. Garnish with lemon, cut into four, and salad leaves. Stir the sauce with a little flour, make cognac, add 10 g butter and a little cream and season with salt and pepper.
Published by on 21 June 2003
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