Veal Roll

It is very simple to make rolls from tender veal breast fillet - you can use not only herbs as a filling, but also cheese, spinach, ham, mushrooms, but also any of your other favorite foods.

Ingredients

• 1.5 kg veal breast in one piece
• 10 rosemary leaves
• 5 sprigs of thyme
• 1/2 tsp dried oregano
• 2 cloves of garlic
• 3 tbsp. l. olive oil
• 1 medium onion
• 1 glass of dry white wine
• 1 glass of water or chicken stock
• salt, freshly ground black pepper

Directions

1. Preheat oven to 150 ° C.
2. Place the meat on a work surface. Cut the meat in the middle, not completely cutting, and, moving the knife parallel to the table, open it like a book. Slightly beat off - you should get a rectangular piece 2 cm thick. \
3. Peel and chop the garlic. Finely chop the thyme and rosemary leaves. Sprinkle the meat with herbs and garlic and season with salt and pepper. Roll up a tight roll and tie with culinary twine. Season lightly with salt and pepper on the outside.
4. In a large ovenproof skillet, heat the olive oil and brown the roll on all sides until golden brown. Transfer to a plate.
5. Peel the onion and chop finely. Add a little oil to the pan, if necessary, add the onion and fry until soft, salt. Pour in the wine and deglaze the pan. Return the roll to the pan, add water or broth, cover with foil and place in the oven. Bake for 5-6 hours, until the meat is tender and the internal temperature of the meat reaches 71 ° C. If necessary, add some water while cooking.
6. Transfer the meat to a platter and cool completely. Remove the cooking twine and cut into thin slices.