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–+ servings
Rolled-Up Breast of Veal with Pancetta

Rolled-Up Breast of Veal with Pancetta

Breast of veal is boned, layered with pancetta, garlic, and rosemary, then rolled and braised. A juicy, inexpensive cut transformed into a feast.
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Prep Time 30 minutes
Cook Time 2 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main Dish
Ingredients Method

Ingredients
  

Main Ingredients
  • Breast of veal (4 1/2 to 5 lbs with bone), boned to yield ~1 3/4 lbs meat
  • 1/4 pound pancetta, sliced very thin
  • 2 or 3 garlic cloves, peeled
  • A sprig or two of rosemary OR 1 teaspoon dried leaves
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1/2 cup dry white wine
  • Salt & Black pepper

Method
 

Instructions
  1. Lay boned meat flat. Season. Layer with pancetta, garlic, rosemary.
  2. Roll up jelly-roll style. Tie securely.
  3. Brown deeply in oil and butter. Add wine.
  4. Reduce heat, cover loosely, simmer 1 1/2 to 2 hours.
  5. Add water if pan gets dry.
  6. Remove strings, slice, and serve with reduced pan juices.

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