Breast of veal stuffed

Required products:

600 g breast of veal

300 g veal - pulp

200 g beef tongue

50 g pork bacon

2 glass melted butter spoon

parsley

salt

pepper

The veal brisket with the inner side along the rib bones penetrate the film and cut from the breast bone cartilage. The entire length of the breast, starting from the thin end, between the outer layer of meat and a layer of meat, directly adjacent to the ribs, cut a film to get a space in the form of a pocket.

This space will be filled with stuffing for which veal, bacon, language mince, salt and pepper.

Stuffed bacon salt, drizzle with oil and roast in the oven, occasionally pouring released juice.

The finished brisket peel off the rib bones, cut it into pieces and pour the meat juice obtained during frying.

Garnish serve with fried potatoes (see recipe on the website) baked onions. Decorate with greens.

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