Pan-Roasted Veal with Rosemary and Garlic

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