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.
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