Breast Of Veal Stuffed With Lemon, Pancetta, And Rosemary | Emerils.com

Ingredients

• 1 boneless (4-pound) brisket end of a breast of veal (or an 8 1/2 pound breast of veal, boned)
• 1 tablespoon salt
• 1 1/4 teaspoons freshly ground black pepper
• 2 cups Italian-style bread crumbs
• 10 ounces pancetta or bacon, cooked until lightly browned but not crisp, finely diced (reserve 2 tablespoons of the rendered fat)
• 1/2 cup freshly grated Parmesan
• 1/2 cup extra-virgin olive oil
• 4 tablespoons fresh lemon juice
• 3 tablespoons garlic
• 1 1/2 tablespoons minced fresh rosemary, plus 2 whole sprigs
• 2 teaspoons Emeril's Original Essence
• 1 lemon, zested
• 1 large onion, coarsely chopped
• 2 medium carrots, coarsely chopped
• 1 cup white wine
• 1 cup chicken stock