Veal Sauté

 

1

pound veal round steak, 1/2 inch thick

2

tablespoons Gold Medal® all-purpose flour

1/2

teaspoon paprika

1/4

teaspoon salt

1/8

teaspoon pepper

2

teaspoons olive or vegetable oil

1/2

cup dry white wine or Progresso® chicken broth (from 32-ounce carton)

1/4

cup water

1

teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves

1/4

teaspoon salt

3/4

cup peeled pearl onions (4 ounces)

2

medium carrots, cut into julienne strips

Chopped fresh parsley, if desired

• 1 Remove fat from veal. Cut veal into 4 serving pieces.
• 2 Mix flour, paprika, 1/4 teaspoon salt and the pepper. Coat veal with flour mixture. Flatten between sheets of plastic wrap or waxed paper with a meat mallet to 1/4-inch thickness.
• 3 Heat oil in 10-inch nonstick skillet over medium-high heat. Cook veal in oil, turning once, until brown; drain.
• 4 Add wine, water, rosemary, 1/4 teaspoon salt, the onions and carrots to veal in skillet. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, adding water if necessary, until veal and vegetables are tender. Place veal and vegetables on platter; pour pan drippings over top. Sprinkle with parsley.