Preheat your oven to 375°F.
Start with your Veal Breast Pocket - Bone In in your roasting pan and fill both pockets with your stuffing of choice.
Once stuffed, spread your dijon mustard all over the top fat of the veal and then season with coarse kosher salt, ground black pepper, and chopped parsley.
To your pan, add the kosher marsala wine (or sweet kosher wine).
Place your stuffed veal breast in the preheated oven uncovered for approximately 90 minutes.
You will want to begin taking its internal temperature at about an hour in.
While the veal is resting, use the leftover juices in the pan to make a quick and delicious pan sauce by adding a touch more kosher wine.
Slice your Stuffed Veal Breast in approximately 1”-2” slices and serve on a large platter with the pan sauce drizzled over top.