Stuffed Breast of Veal
Trim breast of veal. Slice a big pocket along top portion of rib bones.
Stuff veal to thickness of 1-inch across breast. Skewer breast with 2 wooden skewers, following the bone. Roast in a preheated 350 degree oven for 2 to 2 1/2 hours. Best roasted the day before and eaten at room temperature.
Recipe courtesy of Mario Batali