Squeeze the ribs and cut them into pieces. Chop onion, parsley and chervil, stir butter until creamy. Mix all ingredients and fill the veal breast not too tightly with it. Sew or pin the breast and roast on the rib bones until golden brown. Cut into not too narrow slices for serving.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!