Breast Of Veal Stuffed With Lemon, Pancetta, And Rosemary

Recipe Ingredients

4 lbs	1816g / 64oz	Boneless brisket end of a breast of veal
		= (or a boned 8 1/2-lb breast of veal)
1 tablespoon	15ml	Salt
1 1/4 teaspoons	6.3ml	Freshly-ground black pepper
2 cups	292g / 10oz	Italian-style bread crumbs
10 oz	284g	Pancetta or bacon - cooked until
		Lightly browned but not crisp, finely
		Diced (reserve 2 tbspns of the rendered
		Fat)
1/2 cup	118ml	Freshly-grated Parmesan
1/2 cup	118ml	Extra-virgin olive oil
4 tablespoons	60ml	Fresh lemon juice
3 tablespoons	45ml	Minced garlic
1 1/2 tablespoons	22ml	Minced fresh rosemary - plus
2		Rosemary sprigs
2 teaspoons	10ml	Essence
		= (see Bayou Blast recipe)
1		Lemon - zested
1		Onion - coarsely chopped (large)
2		Carrots - coarsely chopped (medium)
1 cup	237ml	White wine
1 cup	237ml	Chicken 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.

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

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