1. Cut a pocket into the side of the veal breast with a sharp knife and season it inside and out with salt and pepper.
2. For the filling, mix the milk-soaked, squeezed bread rolls with the egg, the finely chopped, sautéed onion, the parsley and a pinch of nutmeg.
3. Fill the meat pocket with the mixture and close the opening with a skewer or kitchen string.
4. Brown the meat all over in hot oil, then place it in a roasting tin among the coarsely cut carrot and onion.
5. Pour in the stock and roast in a 170 °C oven for about 2 hours until tender, basting from time to time.
6. Let the stuffed breast rest, slice it and serve with the strained gravy and dumplings.
Tip: Let the meat rest for 10 minutes before carving - this keeps the slices from falling apart and the filling holds its shape.
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