Spanish-Style Breast of Veal
| Yield: | 8 Servings |
| Categories: | Veal |
| 1/2 | c | Milk |
| 1/4 | c | Fresh bread crumbs |
| 1/2 | lb | Chorizo sausages; casing removed |
| 1/4 | c | Chopped onion |
| 2 | lg | Onions; quartered |
| 1 | tb | Unsalted butter |
| 1 | Egg; lightly beaten | |
| Salt and pepper | ||
| 1 | 6-pound veal breast; boned,room temp | |
| 1/4 | c | Flour; for dusting |
| 1/4 | c | Olive oil |
| 2 | Carrots; thinly sliced | |
| 3 | Green bell peppers; coarsely chopped | |
| 4 | c | Dry white wine |
| 4 | c | Beef stock |
| 8 | 18" long pieces butcher twine |
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