Veal Breast Filled with Roast Veal on White Wine Sauce with Potato Croissants

Wash the potatoes and cook them in salted water. Let cool down a little, peel and press through the potato press. Add the egg yolk and flour. Season with salt and nutmeg. Mix everything into a dough. Make a sample and cook it in boiling water to see if the batter holds up. If necessary, add a little more flour.

Roll out the dough with your hands on the work surface dusted with flour, cut into pieces and roll into small crescents. Cook in boiling salted water. Drain, sauté in a pan with butter and serve as a side dish or stand-alone pan dish with vegetables.

Cut the onion and zucchini into 0.5 cm cubes. Clean the mini carrots. Heat olive oil in a pan, sauté the onion and then add the zucchini and fry everything for about 4 minutes. Take the zucchini out of the pan and add a little olive oil to the pan and sprinkle the bottom of the pan with powdered sugar. Wait on low heat until the powdered sugar turns light brown. Put the mini carrots in the pan and toss over a low heat for 2 minutes. Put the zucchini back in the pan, mix everything carefully and add the cherry tomatoes and basil. Season to taste with balsamic vinegar, salt and pepper.

For the filling, sweat the onion in butter until translucent. Mix the veal roast, eggs, pepper, cut parsley, cut chives, marjoram, celery salt, onion and breadcrumbs to form a dough.

Preheat the oven to 150 °.

Salt the inside and outside of the veal breast and fill with the mixture. Close the meat opening with roulade needles.

Heat the fat in a roaster and fry the meat until golden brown on all sides. Add the onion, garlic, white wine, the rest of the parsley and chives and the veal stock and place the roaster on the wire rack in the preheated oven for 1.5 to almost 2 hours.

Pour the gravy over the veal breast over and over again. 10 minutes before the end of the cooking time, brush the veal breast with the sour cream and let it brown a little. Take the finished roast out of the oven and cover it and keep it warm.

Bring the sauce to the boil, loosen the roast, strain as desired, thicken and season to taste.

Before serving, remove the roulade needles, carefully cut the roast into 1 centimeter thick slices and serve with the sauce.