Stuffed Veal Breast with Zucchini

Take zucchini in the breast… Delicately stuffed: stuffed with summery light ingredients, a breast of veal becomes an exquisite roast.

Season the meat on both sides.

For the stuffing, prepare the zucchini (e.g. peel, remove woody parts and dirt), rinse, then slice lengthwise with a peeler or vegetable slicer. Heat half of the clarified butter in a pan, sauté the zucchini in it for three to four minutes, season with pepper and salt, cool.

Beat the eggs, add the chopped kitchen herbs and season. Heat some of the remaining clarified butter, pour some of the egg mixture into it and finish baking a small omelet. Now make the remaining omelet(s) in the same way.

Cover one half of the veal breast with prosciutto to start with, then add the zucchini slices on top and sprinkle with half of the parmesan. Arrange the omelets on top and sprinkle with the remaining Parmesan. Fold the second, uncovered part of the veal breast over the covered part. Secure the edges with toothpicks and roasting string (poke the folded veal breast together with toothpicks and secure with roasting string over the toothpicks).

Preheat the oven to 220 °C.

For the roast garnish, peel and coarsely chop the carrot and onion. Heat peanut oil in a roasting pan, add meat and garnish and cook in hot oven (mi

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