history :

The veal breast is also called veal flap by the butcher and is the calf's abdominal wall. Only a few centimeters thick, it is ideal for stuffing and then grilling on a rotisserie or braised in the oven.

In this example, the breast of veal was stuffed with bread dumplings and then grilled on a rotisserie.

Material needed :

  • veal breast (shelled)
  • Bread dumplings mass
  • kitchen twine
  • Grill with rotisserie