The veal breast at the butcher looked very appetizing. Although I've cooked various veal dishes I had no experience stuffing the veal. I first removed the breast bone (it might have been a mistake, I don't know) but I proceeded to prepare the stuffing anyway. I used cubed stuffing bread and mixed it with 1/3 cups of melted Cheddar cheese (other cheeses can be used as well), a few sprigs of chopped parsley, dash of cumin, curry powder and sage and mixed them altogether with 2 tablespoons of white wine.
Next I placed the butterflied breast of veal on a tray, spread it with one large crushed garlic and the stuffing mixture.Then I rolled and tied the meat with a kitchen string. Well, I have to admit that I tried several times to tie it and finally was successful. ( I tied a loop at the beginning and twisted the long end of the string from under the meat over to the top and continued to do so while making loops in between until I reached the other end). Well, that was my technique. After this I brushed the top with a mixture of a tablespoon of pepper paste mixed with a tablespoon of olive oil. (See below)
Then I roasted the stuffed veal it at 350 degrees oven for two hours. Rice pilaf and mescalin salad were good side dishes for this meal.