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1
Emeril's seasoning:.
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2
Combine all ingredients thoroughly.
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3
Lightly pound or butterfly the breast of veal until it measures roughly 15 by 13 inches.
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4
Season on both sides with 2 teaspoons salt and 1 teaspoon pepper.
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5
In a mixing bowl, combine the bread crumbs, pancetta, Parmesan, olive oil, 1 tablespoon lemon juice, garlic, minced rosemary, Essence, and lemon zest and stir until the mixture resembles wet sand.
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6
Spread the bread crumb mixture evenly over the pounded portion of the veal to within 1-inch from all edges.
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7
Carefully roll the meat lengthwise and tie every 1 1/2 inches with kitchen twine.
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8
(Roast can be assembled to this point up to 8 hours or overnight ahead of time, and then brought back to room temperature before proceeding).
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9
Reserve any bread crumb mixture that falls out of the ends of the roast as you are tying it.
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10
Preheat the oven to 350F.
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11
In a large Dutch oven over medium high heat, heat the reserved rendered fat and, when very hot, brown the roast on all sides, turning occasionally, about 12 to 15 minutes.
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12
Remove the veal from the pan and add the onions and carrots and cook, stirring occasionally, until lightly caramelized, about 4 minutes.
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13
Add the white wine, chicken stock, remaining 3 tablespoons of lemon juice, rosemary sprigs, remaining teaspoon of salt and remaining 1/4 teaspoon pepper and return the veal to the pan.
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14
Add any reserved bread crumb mixture.
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15
When the liquid comes to a boil, cover the Dutch oven and transfer to the oven.
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16
Cook, turning occasionally, for 2 1/2 to 3 hours, or until the veal is very tender.
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17
Remove from the oven and transfer the roast to a platter.
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18
Cover loosely with aluminum foil and let stand for 15 to 30 minutes before removing the kitchen twine and slicing into 1/2-inch thick slices.
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19
Serve with the braising liquid.
