Instructions: Lightly oil a pot large enough for the breast to fit it, cutting the meat into 2 or 3 pieces if necessary. Pour in water to cover. Add the salt and pepper, the oil and the herbs and cover. Cook over medium-low heat until the water has evaporated and the meat has started to brown, about 2 hours. Turn the meat and continue cooking until second side is deep golden brown adding more water if necessary. When very tender, remove to a serving platter.

Degrease the pan and add the cippolline. Saute over high heat until lightly browned. Return the meat to the pan and add the wine. Cover and simmer until the onions are cooked, about 10 to 15 minutes. Let the meat rest 5 minutes before slicing. Finish with mint leaves and chilis and serve.

This recipe yields 4 to 6 servings.

Description: "(Petto Di Vitello Con Cipolline And Mentuccia)"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.