Imagine a dish that combines the tender succulence of veal with an aromatic herb filling that transforms an ordinary meal into a culinary masterpiece. Kalsbrust mit Kräuterfüllung is not just a recipe; it's a German gastronomic journey that promises to elevate your home cooking from mundane to extraordinary. Prepare to impress your family and friends with this classic German delicacy that brings together traditional techniques and mouthwatering flavors in one stunning roasted dish.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: German
Serves: 4 servings
Ingredients
- Veal breast
- Herbs (parsley, thyme)
- Garlic, minced
- Breadcrumbs
- Butter
- Salt
- Pepper
Instructions
- Preheat the oven to 180°C (350°F). Prepare a large roasting pan with a light coating of butter.
- In a mixing bowl, combine finely chopped fresh parsley and thyme, minced garlic, breadcrumbs, salt, and pepper. Mix thoroughly to create the herb filling.
- Lay the veal breast flat on a clean cutting board. Using a sharp knife, carefully butterfly the meat to create a pocket for the herb filling, ensuring you don't cut completely through.
- Generously stuff the herb mixture into the pocket of the veal breast, pressing gently to distribute evenly. Secure the opening with kitchen twine or toothpicks to prevent the filling from escaping.
- Season the outside of the veal breast with additional salt and pepper. Rub a thin layer of softened butter over the surface to help create a golden crust.
- Place the prepared veal breast in the preheated roasting pan. Cover loosely with aluminum foil to prevent excessive browning.
- Roast in the oven for approximately 1 hour, removing the foil during the last 15-20 minutes to allow the exterior to brown and crisp.
- Check the internal temperature with a meat thermometer. The veal should reach 63-65°C (145-150°F) for optimal doneness.
- Remove from the oven and let the meat rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.
- Slice the veal breast against the grain and serve hot, garnishing with fresh herbs if desired.
Tips
- • Always butterfly the veal breast carefully to create an even pocket for maximum herb filling distribution. • Use fresh herbs for the most vibrant flavor profile - dried herbs can work but won't provide the same aromatic intensity. • Let the meat rest after cooking to ensure juicy, tender results - patience is key! • Use a meat thermometer to guarantee perfect doneness and avoid overcooking. • For extra richness, consider basting the veal with its own juices during roasting. • Choose high-quality, fresh veal from a trusted butcher for the best results. • If kitchen twine isn't available, toothpicks work perfectly to secure the herb filling.
Nutrition Facts
Calories: 546kcal
Carbohydrates: g
Protein: g
Fat: 31g
Saturated Fat: 15g
Cholesterol: 130mg
