Veal is usually associated with the classic Wiener Schnitzel yet this exquisite meat can be used for much more! Try delicious Stuffed Veal Breast Viennese-style, for example – you’ll be rewarded with a succulent and aromatic dish!



For the veal breast:

  • 1 veal breast (with pocket cut into the meat for stuffing)
  • salt
  • 2 eggs (hard boiled)
  • 300 g veal bone
  • 2 tbsp clarified butter
  • beef broth or water (for spooning over)
  • 1 tbsp flour (for thickening the juice)

For the stuffing:

  • 2 tbsp clarified butter
  • 100 g ham (diced)
  • 160 g bread cubes (or four bread rolls cut into cubes)
  • 2 eggs
  • 1 egg yolk
  • 125 ml double cream
  • lemon peel (grated, untreated)
  • 1 tbsp parmesan
  • 1 bunch parsley (chopped)
  • salt
  • pepper

Directions for Stuffed Veal Breast

  1. Wash veal breast in luke-warm water, pat dry with kitchen paper and rub inside and outside with salt. Boil the eggs.
  2. For the filling, melt clarified butter, dice ham and briefly sautée. Mix with bread cubes and the eggs, egg yolk, cream, grated lemon peel, parmesan and chopped parsley to make a stuffing. Season with salt and pepper and leave to stand for a few minutes.
  3. Stuff the veal breast with half of the stuffing mixture.
  4. Peel the hard-boiled eggs, place in the veal breast and fill again using the remaining stuffing. Close the opening. Evenly distribute the veal bones in a frying pan. Place the veal breast with the “good” side facing downwards on this and pour over the heated clarified butter.
  5. Roast in a pre-heated oven at 200 °C/ 400 °F for about 45 minutes whilst continuously pouring over the juices. Turn and then cook again for at least a further 1 hour and again pour over the juices during cooking. If necessary, add soup or water.
  6. Take the veal breast out of the roasting tin and leave to stand. Continue to roast the bones, thicken with flour and pour over a little beef broth or water. Simmer the sauce until you have the desired consistency and strain. Slice the Stuffed Veal Breast and serve the sauce separately.

GOES WELL WITH Rice, Potato- or Cucumber Salad.

Enhanced with parsley and delicately seasoned, potatoes are a popular all-round classic.
Enhanced with parsley and delicately seasoned, potatoes (“Erdäpfeln” in Austrian), are a popular all-round classic, make the ideal side dish.
A light and refreshing side dish with a spicy taste: Cucumber salad.
Cucumber Salad has a real tradition in Austrian Cuisine. This light and refreshing accompaniment with a flavoursome taste goes well with almost any dish.


Don’t use too much stuffing in the veal breast otherwise it will burst and the delicious filling will fall out.


By the way: Delicious filled are also our traditional Stuffed Roast Chicken? In this version, the crispy poultry classic also comes with a side serving – a delicious bread stuffing with fresh herbs.

Austrians Stuffed roast chicken which is crispy on the outside with tender meat on the inside.
Austrians call the spiced-up version of the classic grilled chicken a stuffed roast chicken which is crispy on the outside with tender meat on the inside.


Veal has always been regarded as one of the finer and more exquisite meat varieties and many Austrian dishes incorporate this, even today. The most famous of these is, undoubtedly, the Wiener Schnitzel. Stuffed meat, in particular, has always been popular as it brought variety and was very filling.