Step 1

PREPARATION: Clean the butcher’s veal breast, clean it and cut a pocket into it. Wash the meat, pat dry and place on a grill rack. Place the bread cubes in a bowl and pour the boiling milk over them. Season the mixture with nutmeg, salt and pepper and let it warm. Mix the whisked eggs with the bread mixture and finish with finely chopped parsley. Peel and prepare the garlic. Wash the soup vegetables consisting of carrots, celery, parsley roots and leek as well as the potatoes. Peel the root vegetables and the potatoes and cut into pieces, cut the leek into leaves. Preheat the oven to 220 °C hot air.

Step 2

PREPARATIONS: Chop the chopped vegetables and garlic into small pieces and place at the ready.

Step 3

A deep baking tray or a large roaster. Place the veal breast in the roaster and fill with the prepared breadcrumbs, close the bag and close with skewers. Season the veal breast with salt, pepper, some paprika and caraway and close.

Step 4

Slide the veal breast on the middle rail of the oven, reduce temperature to 180°C. Cook the veal breast for 45 minutes, then add the prepared vegetables. Fry the vegetables for 35 minutes, then pour the white wine, vegetable stock and veal stock into the roaster and add the bay leaf. Reduce the oven temperature to 170°C.

Step 5

After another 15 minutes, sprinkle the veal breast with the gravy, repeat this procedure several times, the veal roast should be ready after about 2 to 2.5 hours cooking time.

Step 6

Cut the meat open and serve with the vegetables on preheated plates. Bring the gravy with the herbs and garlic to the boil, add the butter and season with salt, pepper and chopped parsley. Pour the gravy over the dish and serve.