Quick and easy recipes for cooking a breast of veal?

I've had some great luck requesting recipes here so I decided to try cooking something a little different for dinner tonight. I purchased a breast of veal which weighs roughly 4 1/2lbs. I have never in my life cooked veal before and truly have no clue how to prepare it. Any suggestions are mot welcome!Quick and easy recipes for cooking a breast of veal?
I substitute breast of veal for chicken in a jerk chicken recipe by cutting the uncooked veal into strips.Veal is wonderfully fatty so it cooks great on the grill and this recipe is quick and delicious.



Ingredients

Breast of Veal

1 ts Thyme leaves

1 ts Salt

1/2 ts Ground ginger

1/2 ts Allspice

1/2 ts Brown mustard seeds

1/2 ts Ground coriander

1/8 ts Cinnamon

1 sm Star anise pod

1 Smoked habanero chile

1 tb Lime juice

Non Stick cooking spray

1/4 Pineapple cut crosswise into

Lime wedges



RED BEANS W/RICE

1 c Uncooked rice

1 cn (8 3/4 oz) red beans drained

2 tb Cilantro

2 c Water

1 ts Sugar





Preparation



Grind together spices, sugar, salt and chile in mortar and stir in lime juice. Thinly slice veal and rub with this mixture.



Grill about 5 min (until juices run clear). Turn after 2 min



Grill pineapple for 5 minutes( put on grill after turning veal). Serve with Pineapple slices and lime wedges .



Red Beans W/ Rice: Add rice to boiling water, reduce heat; cover and simmer until rice is tender and water is absorbed (20 min). Remove from heat and stir in beans and cilantro.



Let rest and cover until ready to serve.Quick and easy recipes for cooking a breast of veal?
First of all, there is no quick recipe for a breast of veal. If you cook it quick it will be tough. You must slow cook it. As for easy, each of us has his own definition of what is easy or difficult.

You need a pot with a tight fitting lid, about three cups mirepoix, (carrot, onion, celery) two cups stock, a cup of red wine. what ever seasonings you like, I recommend garlic, thyme, oregano, sage, bay leaf, You don't have veal stock, so use canned beef broth, or if you must, chicken broth.

Salt and pepper the veal, brown on both sides it in some oil, remove it and toss in the mirepoix, sweat it in the fat from the meat, and add the wine, boil until the wine is reduced by half, and add the stock. Return the veal to the pot, put the lid on it and pop it into a 275Foven for about two hours. Remove the meat, puree the liquid and veggies and strain it, this is your sauce.

Veal tastes like veal. It's done when it is tender enough to cut with a fork.
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