Breast Of Veal Stuffed With Lemon, Pancetta, And Rosemary Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 1/2 tablespoons paprika

1 boneless (4-pound) brisket end of a breast of veal (or an 8 1/2 pound breast of veal, boned)

4 tablespoons fresh lemon juice

2 medium carrots, coarsely chopped

1 tablespoon dried thyme

2 tablespoons salt

1 1/2 tablespoons minced fresh rosemary, plus 2 whole sprigs

1 1/4 teaspoons freshly ground black pepper

2 teaspoons Essence, recipe follows

1 tablespoon cayenne pepper

1 large onion, coarsely chopped

10 ounces pancetta or bacon, cooked until lightly browned but not crisp, finely diced (reserve 2 tablespoons of the rendered fat)

1 tablespoon salt

1 tablespoon dried oregano

2 cups Italian-style bread crumbs

3 tablespoons garlic

1 tablespoon black pepper

1/2 cup extra-virgin olive oil

2 tablespoons garlic powder

1 lemon, zested

1 cup white wine

1/2 cup freshly grated Parmesan

1 cup chicken stock

1 tablespoon onion powder

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