Roasted Veal Loin with Rosé Pan Sauce
This makes more than Jan Newberry and her husband can eat, so they use the leftovers in sandwiches; it's a nice way to remember the meal. More Veal Recipes
Orzo with parsley.
A rich Chardonnay suits the sweet, tender meatiness of the veal, but a Pinot Noir or red Burgundy adds more complexity and underscores the fruitiness of the rosé sauce. A Pinot Noir-based red will also tolerate the salad reasonably well, although no wine is flattered by a vinaigrette dressing.