Preheat the oven at 350º. Ask the butcher to make a nice pocket on only one side of the veal rib. Salt and pepper the inside of the rib.
In a separate bowl place the white bread and the milk and let the bread absorb the milk for 15 minutes. When the bread is nicely soft, remove from the milk and squeeze out all the milk, set aside.
In a large frying pan melt the butter. Heat at medium heat and add the Swiss chard, the finely chopped carrot, the parsley and garlic, salt and pepper and cook for 2 minutes. When done place it in a large bowl. Add to it the bread, peas and the egg. Mix well. Taste and salt and pepper as desired.
Fill the pocket of the veal making sure that all the corners are nicely stuffed. Push the whole carrot in the center of the filling if wanted. Saw the pocket opening well with thread.
With a sharp needle poke small holes all around it before placing in the hot oven, or it will burst.
Cook for 1 hour and half or until no juices are running from the Cima. Turn a couple of sides so it will form a nice brown color all around it.
It can be eaten warn, or cold.