Breast of Veal and Peas

This dish actually improves with time as flavors meld. Prepare up to 2 days ahead, cool completely, and refrigerate in an airtight container. The fat will solidify on top, which can be removed before reheating. Reheat gently on the stovetop over low heat, adding a splash of water if needed to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The gelatin from the veal will cause the liquid to gel when cold—this is normal and desirable. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Can also be frozen for up to 3 months; thaw overnight in refrigerator before reheating.