Stuffed veal: the perfect recipe – Wine Dharma
Stuffed veal with ham, peas, and Parmesan, baked to perfection. A special treat from Vicarello Castle, paired perfectly with a glass of wine.
Ingredients
- 800 g (1 3/4 lb) cut of veal breast
- 150 g (5 1/4 oz) slice of ham or 2 fresh sausages
- 200 g (7 oz/ 1 1/3 cup) peas
- 2 eggs
- 30 g (1 oz/ generous 2 tbsp) butter
- 3 tbsp grated Parmigiano Reggiano
- 1 slice stale bread
- 80 ml (2 3/4 fl oz/ 1/3 cup) milk
- 1 bunch parsley
- 2 tbsp extra virgin olive oil
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