Tied Up Breast of Veal
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Too often we shy away from big cuts of meat like veal breast because we think it's too hard to cook. Well, here's the proof that it can be delicious and easy...and it won't tie you up in the kitchen all day!
What You'll Need
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon olive oil
- 1 (3- to 4-pound) boneless breast of veal, rolled and tied (see Note)
- 1 cup chicken broth
- 1/4 cup water
- 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 a 9" x 13" baking dish. Place the veal in the dish. Bake for 30 minutes, then reduce the heat to 350 degree F. and roast for an additional 40 to 50 minutes, or until desired doneness, basting occasionally.
- When the veal is finished roasting, transfer the drippings into a medium-sized saucepan and bring to a boil over medium-high heat.
- Meanwhile, in a small bowl, combine the water and flour. Slowly add to the drippings, stirring constantly until thickened. Remove from the heat and serve over the sliced veal.
If you ask, your butcher should be glad to roll and tie a boneless veal breast for you.