Glazed breast of veal stuffed with pretzel roll and cream cheese

01. February 2015

Vitrifeu: For 4 persons (main course)

Preparation time: 40 minutes
Cooking time: approx. 100 minutes


  • 750 g breast of veal, ready to cook (Get the veal breast tied up by the butcher so that only a small opening remains for stuffing.)

Ingredients / Pretzel roll mass

  • 60 g pretzel roll cut into smallish cubes
  • 30 g milk
  • 1 egg yolk
  • 2 tablespoons Philadelphia/cream cheese
  • 10 g butter
  • 30 g onion, chopped
  • 1 tablespoon sage cut into fine strips
  • 1 tablespoon parsley, chopped
  • Salt, freshly ground pepper

Further ingredients

  • 30 g groundnut oil to brown the meat
  • 100 g mirepoix (onion, carrots, leek, celery in approx. 1 cm pieces)
  • 1 tablespoon tomato purée
  • 100 ml white wine
  • 250 ml brown gravy
  • Approx. 50 ml port, dark
  • Salt, freshly ground pepper

Preparatory work

  • Pour hot milk over pretzel roll and allow to soak for 15 minutes.
  • Melt the butter, add chopped onions and cook until soft and golden yellow.
  • Stir all ingredients of the pretzel roll mass with a table fork and season to taste.


Preheat oven to 180 °C. Stuff the veal breast with the pretzel roll mass and close with the remaining string. Heat the groundnut oil in the Vitrifeu, fry the seasoned veal breast until golden-brown on all sides. Take the meat out, add the cubed vegetables and roast until coloured slightly. Add the tomato purée and roast for approx. 1 more minute.
Douse with white wine, reduce and then top up with a brown gravy. Add the veal breast to the sauce once more and bake covered in the oven at 180 °C until soft. (The cooking time is approx. 90 minutes.)

Turn the meat from time to time and pour the sauce over it. Then take the veal breast out, remove string and keep warm. Pass the sauce through a fine sieve and allow to reduce to the desired consistency. Enhance with port and season to taste.

Cut open the veal breast, arrange on pool of sauce and glaze using a butter brush.



Serve with an understated potato-ginger purée and a braised root vegetable.

Rudolf Lehmann

Glazed breast of veal stuffed with pretzel roll and cream cheese

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