Pan-Roasted Veal with Rosemary and Garlic

Pan-Roasted Veal with Rosemary and Garlic
Photo by Susie Cushner


  • ¾ cup dry white wine
  • 5 garlic cloves, peeled
  • 2 tablespoons extra-virgin olive oil
  • Creamy Polenta
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • Sautéed Greens
  • + 2 more ingredients
    • 1 3- to 3 1/2-pound breast of veal, rib bones left in
    • 3 sprigs fresh rosemary (or 2 tablespoons dried rosemary leaves)

In a small roasting pan or a 12-inch skillet with a lid, heat the oil over medium-high heat. Add the garlic cloves and lightly brown, about 1 to 2 minutes. Brown the veal in the pan, about 2 to 3 minutes per side. Season with the salt and pepper. Add the wine and rosemary, reduce heat to low, and...

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