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boneless breasts of veal salt fresh ground black pepper Italian-seasoned breadcrumbs pancetta Parmesan cheese extra-virgin olive oil lemon juice garlic fresh rosemary rosemary sprigs lemon onion carrots white wine chicken stock paprika salt garlic black pepper onion powder cayenne pepper oregano thyme
Viewed: 38 - Published at: 7 years agoIngredients
- 1 (4 lb) boneless breasts of veal (brisket end of or an 8 1/2 pound breast of veal, boned)
- 1 tablespoon salt
- 1 14 teaspoons fresh ground black pepper
- 2 cups Italian seasoned breadcrumbs
- 10 ounces pancetta (reserve 2 tablespoons of the rendered fat) or 10 ounces bacon, cooked until lightly browned but not crisp, finely diced (reserve 2 tablespoons of the rendered fat)
- 12 cup freshly grated parmesan cheese
- 12 cup extra virgin olive oil
- 4 tablespoons fresh lemon juice
- 3 tablespoons garlic
- 1 12 tablespoons minced fresh rosemary, plus
- 2 fresh rosemary sprigs
- 2 teaspoons Emeril's Original Essence
- 1 lemon, zest of
- 1 large onion, coarsely chopped
- 2 medium carrots, coarsely chopped
- 1 cup white wine
- 1 cup chicken stock
- 2 12 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Method
- Emeril's seasoning:.
- Combine all ingredients thoroughly.
- 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 350F.
- 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.
