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Hazan Recipe for Pan-Roasted Breast of Veal..classics cookbook

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Hazan Recipe for Pan-Roasted Breast of Veal..classics cookbook

erica | Feb 19, 2003 02:48 PM

I have just brought home 4 pounds of rib-bone-in veal breast. My butcher tried to discourage me from purchasing this saying that it was an "old-fashioned" cut and would be very greasy and fatty. "Like brisket," I asked, to which he responded...."yes." Well I love brisket but now that I have the veal in front of me, I would love tips as to how to proceed. The recipe in Marcella's "Essentials of Classic Italian Cooking" calls for browning with garlic and rosemary, then adding dry white wine and cooking atop stove, with lid slightly ajar, for two to two and a half hours. before removing rib bones, carving, and degreasing.

I think I will serve what I have on hand, sweet potatoes and either sprouts or bitter greens...maybe roast a mix of beets, sprouts, sweet potatoes in the oven....

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