Pan-Roasted Breast of Veal: Extreme Budget Gourmet

Share

Pan-Roasted Breast of Veal

Pan-Roasted Breast of Veal

There’s a reason why Marcella Hazan’s “Essentials of Classic Italian Cooking” is at the top of my list of must-have Italian cookbooks. So many of her recipes are so simple yet expertly described and simply delicious. One of my favorites from this book is her recipe for Pan-Roasted Breast of Veal.

Now, breast of veal is an insanely cheap cut of meat. It’s fatty, yes, but when cooked right it just oozes flavor. I had a 4-pound veal breast which had cost me less than $3 to cook, and it was so big it barely fit in my largest pan for the stove. But I followed her recipe precisely: starting with olive oil, whole garlic cloves and rosemary in the pan. Searing the breast, seasoning just with salt and pepper, adding some good white wine. Covered over low heat, in 2 hours the bones were just sliding out of the tender meat and it just had the most intense, incredible aroma and flavor. I know this is more of a fall or winter dish than a summer one, but I just had the craving to make it last night, and it came out terrific as always.

Related posts:

Share

One Response to Pan-Roasted Breast of Veal: Extreme Budget Gourmet

  1. Pingback: Linguine alla Genovese, veal rag├╣, salsa verde from Pasta Sfoglia | South Jersey Foodie

Leave a Reply

Your email address will not be published. Required fields are marked *