<https://forums.egullet.org/topic/111819-veal-breast/#comment-1743172>
<http://schema.org/text>
"Boneless rolled veal breast can be great in a braise. I find keeping the braising liquid and flavorings simple works best, and while you can brown the meat first it's totally unnecessary. I simply make a braising liquid of Riesling which is particularly well-suited to veal. \n"
<https://forums.egullet.org/topic/111819-veal-breast/?tab=comments#comment-1521058>