Mr. Bergamini's Sliced Veal Breast

By Dianewaldron

Bone-in breast of veal is now a fairly rare cut; you may ahve to ask your butcher to order it for you. Tender at the Bone.

Ingredients

• 2 tablespoons butter
• 2 tablespoon olive oil
• 2 onions, chopped
• 4 cloves garlic, chopped 3 1/2 to 4-pound bone-in breast of veal
• 3 or 4 sprigs thyme
• Salt
• Pepper
• 1 cup white wine

Details

Servings 4

Preparation

Step 1

Melt butter in olive oil in a large, covered saute pan. Add onions and saute about 10 minutes, until translucent. Remove onions with slotted spoon and save.
Add garlic, and when it starts to sizzle add the meat, skin side down. Cook until very brown, turn and brown the other side. Add thyme, salt, and pepper. Turn again. Add wine and sauteed onions, bring toa b oil, cover loosely, and lower heat.
Cook about 2 hours, turnin gevery half hour. If meat sticks when turning, add a few more tablespoons of wine. Cook until very soft.
Remove meat from pan and palce on a carving board with ribs curving up. Wit hyour fingers to work the bones out of hte meat. Cut the meat, on the diagonal, into thin slices.
Deglaze pan with a few tablespoons of water, scraping up the browne dbits on the bottom of the pan. Pour the suace over the veal and serve.