Vienna-Style Stuffed Breast of Veal

01 / ABOUT THE DISH

About the dish

Gefüllte Kalbsbrust nach Wiener Art is a traditional meat dish originating from Vienna and consists of stuffed breast of veal. The dish is usually made with a combination of breast of veal, Kaisersemmeln bread rolls, milk, butter, eggs, parsley, nutmeg, salt, and pepper. The bread rolls are cut into cubes, soaked in milk, and mixed with melted butter, parsley, and eggs. A pocket opening is made in the veal breast, and it's filled with the stuffing before it's tightly sewn with a thread. The meat is seasoned with salt and pepper, topped with flakes of butter, and placed into a baking dish. It's roasted on both sides while being regularly basted. Once done, the meat is cut into slices and served on warmed plates. It's recommended to serve tomato, cucumber, or lettuce salad on the side as an accompaniment. In the past, this dish was often served on holidays or Sundays.