First of all, mince 5 leaves of sage along with the leaves of 1 sprig of rosemary, and the leaves of thyme along with 3 unpeeled cloves of garlic. Now, add the black pepper, and 1 tbsp of kosher salt. Finally, pour the mixture into a bowl and season with 1 tbsp of olive oil.
Place the meat on a cutting board, fat side up. Now, cover the fat with a generous sprinkle of black pepper and the remaining the kosher salt, pressing the salt against the fat with your hand. After that, flip the veal breast and season the lean meat side with the herbs marinade. Finally, Bend the meat and tie with a kitchen string.
Let the veal breast marinate covered in the fridge 1 hour before cooking.
Preheat the oven to 390° F (200° C)
Now, rub and discard as the salt as you can from fat side of the meat. After that, place an oven-safe pan, best if cast iron, over high heat and add 1 tbsp of olive oil. Once the oil is hot, but not smoky, sear the meat until it is golden brown on all its sides, then baste with the white wine. Let the wine simmer 3 minutes, then add 2 cloves of garlic unpeeled and lightly crushed, 5 sage leaves, 1 sprig of rosemary, and 2 sprigs of thyme.
Bake in the oven about 2 hours moisturizing generously the veal with its sauce every 20-30 minutes. Remember to check the oven temperature every time you open the oven door. If the crust starts to brown excessively, cover the meat with foil leaving space to let the sauce evaporate. If the liquid is going to evaporate totally, add a few tbsp of vegetable broth.
In Italy, the roasted veal breast is commonly served along with potatoes roasted in the meat juices. If you desire to prepare the potatoes in this way, just follow this step.
Brush, rinse and cut the potatoes into chunks, then season with 1 tbsp of olive oil, a sprinkle of black pepper and 2 pinches of salt. Pour the potatoes around the meat after 75 minutes of baking, and bake until the end of the time.
Once ready, let the roasted veal breast rest 10 minutes, then discard the kitchen string and reduce the meat into slices 1 finger thick. You want the meat cooked, but still juicy. Season the slices with a few tbsp of its sauce and serve on a serving plate along with the roasted potatoes.
If some meat remains, or if you prefer to cook the roast for the next day, place the meat slices in a box submerged in its sauce, then store covered in the fridge up to 2 days. Reheat the veal very slowly in a pan covered with a lid or with a slow cooker: the meat will be extremely tasty and juicy!
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|Serving Size: 1 (2028g)|
|Recipe Makes: 1|
|Calories from Fat: 374 (92%)|
|Amt Per Serving||% DV|
|Total Fat 41.5g||55 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 29.7g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 0mg||0 %|
|Sodium 58050.9mg||2002 %|
|Potassium 200.9mg||5 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 6.6g|
|Protein 1.9g||3 %|
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Calories per serving: 408
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