I found I could order a veal breast at my local upscale grocery store, Jensens. It was boned and ready to go. We actually eat veal a couple times a month, but it is usually scalopini, veal cutlets, or a grilled veal chop. I have never made a veal roast before.
The other ingredients in this dish were thinly sliced pancetta, garlic, rosemary, salt and pepper, vegetable oil, butter, and white wine.
The veal breast is topped with pancetta, rosemary and garlic cloves, rolled up and tied.
The roast is then browned in oil and butter before white wine is added. It is then cooked slowly for 1 1/2-2 hours.
This was tender, juicy and delicious! The outside is caramelized beautifully. I would definitely make it again! All simple ingredients, and the kitchen smells DIVINE while it is cooking!