<https://forums.egullet.org/topic/111819-veal-breast/#comment-1743147>
<http://schema.org/text>
"I've never tried veal breast, but I use the veal breast recipe from the French Laundry Cookbook with lamb breast and it's very good. Essentially simmer very gently in stock for a few hours, chill under a weight and then cut into discs dipped in fine crumbs and fried to serve. I do take the skin off. It (lamb) is something that needs a good 3-4 hours gentle simmering. \n"
<https://forums.egullet.org/topic/111819-veal-breast/?tab=comments#comment-1521058>