Remove bones and excess fat off the breast of veal and carve a pocket into the meat. (Meat prepared like this you can also order with the butcher’s.)
For stuffing cut the pretzels and pour hot milk over them. Let them stand in a covered dish for a while. Chop onion and parsley, mushroom heads cut into thin strips, and the stems into cubes.
Sauté the onion, chopped parsley and mushrooms in 2 tablespoons of butter. Sauté for about 5 minutes until the liquids evaporate.
The remaining butter beat until frothy and then add juice and lemon rind, soaked pretzels, battered eggs, prepared mushrooms and breadcrumbs. Add salt, pepper, nutmeg and Vegeta.
Stuff the breast and close the opening. Add some salt to the outer side of the meat. Heat the oil in the baking pan and fry the meat well on both sides on strong fire. Then add some water in the baking pan and fry covered with aluminum foil for about an hour an a half at 200°C. Near the end of baking remove the foil, pour the wine into which you added some thyme.
Fried breast of veal let stand for 15 minutes and then carve into pieces, arrange on a plate and cover with the gravy.
As a side dish to this delicious meal you can serve various kinds of fresh salad or cooked vegetables and sautéed beech-sticks.
In the same manner you can stuff veal flank or shoulder-joint.
Mushrooms are previously sautéed so that during frying of the meat they would not release excess liquid and the stuffing remains compact that way.