andy, i don't have an actual recipe, but i've always made veal breast stuffed and roasted, italian style.
preheat your ove to 350.
cut a pocket into a roughly 2 lb. breast, rub the inside with evoo, then stuff it with a mixture of toasted breadcrumbs and garlic (the toasting of both is important), italian herbs, an egg, and a little grated parm. then the outside is rubbed with evoo, sprinkled with s&p, and placed in a roasting pan nestled into evoo and s&p rubbed halved onions and fennel, and quartered potatoes.
roast for about an hour, then crank it up for 15 minutes to help it finish with a good crust.