Sauteed Veal Breast

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I hate to use the moniker “deconstructed” when it comes to food.
Specifically, in order to de-construct something, wouldn’t you have to construct it first?
(Another term I hate is to “de-nature” food. I just hate these stilted monikers 😦
However, If I would use the term deconstructed, last nights dinner would qualify for the term.
For years I have been longing for “Gefüllte Kalbsbrust”, or stuffed veal breast. This is a common dish in Germany, Austria and Switzerland. You take the whole veal,breast, cut a pocket from end to end, then stuff it with bread stuffing similar to what you use for bread knödel or servietten knödel ( bread or napkin dumplings). Some folks use ground meat stuffing – but please – dont. 😦
I was craving this dish for years but the problem was multy faceted: Not the right veal available around here and the price for the proper veal prohibitive. What”s more, what will I do with a whole veal breast? I do eat a lot, but…….
So, When I went to my butcher on Friday, much to my surprise he had thick-sliced Canadian milk veal available, for the astounding price of $ 2.49 a pound. Obviously I was not able to make a “Gefüllte Kalbsbrust” with sliced veal breast, but I could prepare the second best thing – combine all the traditional ingredients into one dish 🙂
So there I went:
Veal breast, sour dough bread (the stuffing part), mushroom sauce and a red beet salad. What a wonderful meal, almost like the real thing.