Petto di vitello alla fornara

Baker's Style Roasted Veal Breast

Take the veal breast and cut incisions into it crosswise between the bones, but not going all the way through, so it looks a bit like an accordian.
Now finely minced the herbs and garlic, mix them together with the salt and pepper, then add enough olive oil to make a rather wet paste. Rub this paste all over the veal breast, making sure to get down into the incisions you've made. Place in a container and let the veal breast marinate for at least an hour, up to overnight (in the fridge) if you like.
Place the veal breast in a baking dish greased with olive oil. Roast at 190C/375F on convection for about an hour. Turn the breast from time to time so it browns on all sides. About 15-20 minutes in, drizzle with white wine, and thereafter from time to time to prevent the pan from drying out.
Optional: While the veal is roasting, parboil the potatoes for about 10-15 minutes, depending on their size. Let them cool for a bit, then peel them and cut them into wedges. (The baby potatoes pictured here don't need peeling or cutting, of course.) About 15-20 minutes before the veal is done, add the potatoes to the roasting pan, turning them so they're coated with the cooking juices, to finish cooking along with the veal.
Serve the veal breast and potatoes still warm, drizzled with the pan juices.