Cooking Index - Cooking Recipes & IdeasBreast Of Veal Stuffed With Lemon, Pancetta, And Rosemary Recipe - Cooking Index

Breast Of Veal Stuffed With Lemon, Pancetta, And Rosemary

Type: Meat
Courses: Main Course
Serves: 6 people

Recipe Ingredients

4 lbs 1816g / 64ozBoneless brisket end of a breast of veal
  = (or a boned 8 1/2-lb breast of veal)
1 tablespoon 15mlSalt
1 1/4 teaspoons 6.3mlFreshly-ground black pepper
2 cups 292g / 10ozItalian-style bread crumbs
10 oz 284gPancetta or bacon - cooked until
  Lightly browned but not crisp, finely
  Diced (reserve 2 tbspns of the rendered
1/2 cup 118mlFreshly-grated Parmesan
1/2 cup 118mlExtra-virgin olive oil
4 tablespoons 60mlFresh lemon juice
3 tablespoons 45mlMinced garlic
1 1/2 tablespoons 22mlMinced fresh rosemary - plus
2   Rosemary sprigs
2 teaspoons 10mlEssence
  = (see Bayou Blast recipe)
1   Lemon - zested
1   Onion - coarsely chopped (large)
2   Carrots - coarsely chopped (medium)
1 cup 237mlWhite wine
1 cup 237mlChicken stock

Recipe Instructions

Lightly pound or butterfly the breast of veal until it measures roughly 15 by 13 inches. Season on both sides with 2 teaspoons salt and 1 teaspoon pepper.

In a mixing bowl, combine the bread crumbs, pancetta, Parmesan, olive oil, 1 tablespoon lemon juice, garlic, minced rosemary, Essence, and lemon zest and stir until the mixture resembles wet sand. Spread the bread crumb mixture evenly over the pounded portion of the veal to within 1-inch from all edges. Carefully roll the meat lengthwise and tie every 1 1/2 inches with kitchen twine. (Roast can be assembled to this point up to 8 hours or overnight ahead of time, and then brought back to room temperature before proceeding.) Reserve any bread crumb mixture that falls out of the ends of the roast as you are tying it.

Preheat the oven to 350 degrees.

In a large Dutch oven over medium high heat, heat the reserved rendered fat and, when very hot, brown the roast on all sides, turning occasionally, about 12 to 15 minutes. Remove the veal from the pan and add the onions and carrots and cook, stirring occasionally, until lightly caramelized, about 4 minutes. Add the white wine, chicken stock, remaining 3 tablespoons of lemon juice, rosemary sprigs, remaining teaspoon of salt and remaining 1/4 teaspoon pepper and return the veal to the pan. Add any reserved bread crumb mixture. When the liquid comes to a boil, cover the Dutch oven and transfer to the oven. Cook, turning occasionally, for 2 1/2 to 3 hours, or until the veal is very tender.

Remove from the oven and transfer the roast to a platter. Cover loosely with aluminum foil and let stand for 15 to 30 minutes before removing the kitchen twine and slicing into 1/2-inch thick slices. Serve with the braising liquid.

This recipe yields 6 servings.

ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2E18) - from the TV FOOD NETWORK


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