Making this veal breast doesn't tie you up for long, but it sure will look and taste like you're a kitchen hero!
1 hr 45 min
What You'll Need:
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon salt
teaspoon black pepper
1 tablespoon olive oil
1 (3-to 4-pound) breast of veal, rolled and tied (see Note)
1 (14-ounce) can ready-to-use chicken broth
cup water, divided
2 tablespoons all-purpose flour
What To Do:
- Preheat the oven to 450 degree F. In a small bowl, combine the onion powder, garlic powder, Italian seasoning, salt, pepper, and olive oil; mix well. Rub the mixture over the veal, coating evenly. Pour the chicken broth into an ungreased 9" x 13" baking dish and place the veal in the dish.
- Bake for 30 minutes, then reduce the heat to 350 degree F. and roast for an additional 50 to 60 minutes, until a meat thermometer reaches 160 degree F. or until desired doneness, basting occasionally.
When the veal is finished roasting, remove it from the pan and add 1/4 cup water to the drippings,
- stirring to loosen all the drippings. Transfer the liquid to a medium-sized saucepan and bring to a boil over medium-high heat.
- Meanwhile, in a small bowl, combine the remaining 1/2 cup water and the flour. Slowly add to the drippings, stirring constantly until thickened. Remove from the heat and serve over the sliced veal.
Your butcher should be happy to roll and tie a boneless veal breast for you - just ask.