<https://forums.egullet.org/topic/111819-veal-breast/#comment-1518963>
<http://schema.org/text>
"Nothing wrong with a veal paprikash, but you might want to consider leaving it whole and doing a simple roast or braise. I'd shy away from strong flavors; for example, I'd add just a little shallot rather than a lot of onion or garlic, just salt and pepper, maybe a bare hint of rosemary. For braising, Riesling works exceptionally well. \n"
<https://forums.egullet.org/topic/111819-veal-breast/?tab=comments#comment-1521058>