<https://forums.egullet.org/topic/111819-veal-breast/#comment-1521058>
<http://schema.org/text>
"You can also roll it.  It's best to do it with the whole breast from which the ribs have been removed.  In the past (with the help of a meat slicer and an aging room) I've rolled veal breast with minced rosemary, thyme and garlic, salt and pepper and then a blanket of very thinly sliced guanciale.  Rolled and tied every inch or so  seared and then braised in chicken or veal stock with mirapoix, garlic and more herbs.  After the braise you can cool it, slice it and glaze up the slices in a hot oven using reduced braising liquid. \n"
<https://forums.egullet.org/topic/111819-veal-breast/?tab=comments#comment-1521058>