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
Manual:
