Sunday Night: Roasted Veal Breast

For this meal I followed the Marcella Hazan recipe for pan-roasted veal with garlic, rosemary, and white wine pretty much directly. I used a boned piece of veal breast (that's what they had at the meat counter) and a Swiss white wine.

To accompany the veal we had green beans sauteed with garlic and savory until nicely browned, and the leftover polenta from last week.

Also a composed/green salad (diced celery root, carrot, and cucumber mixed with lettuce).

Aside from the veal being a tad dry, this was very good food.