Punta di petto alla parmigiana

Punta di petto alla parmigiana is a traditional dish originating from Parma. The dish consists of a stuffed veal breast and it's usually made with a combination of veal breast, onions, celery, eggs, milk, butter, parsley, breadcrumbs, nutmeg, grated Parmigiano-Reggiano, salt, and black pepper. The parsley and breadcrumbs are sautéed in butter and mixed with the eggs, milk, grated cheese, nutmeg, salt, and pepper. The mixture is stuffed into a pocket in the veal breast. The meat is sewn shut and pierced with a fork a few times before it's boiled in water with the onions and celery. The dish is simmered over low heat for more than an hour, and it's then cooled, sliced, and served.