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Veal Sauté

If your French is good, you can tell your delighted dinner guests they are having sauté de veau. Simply put, it’s plain delicious.

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( 8 Ratings)

8 Ratings

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4 Stars 25%

3 Stars 12%

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Member Reviews ( 2 )

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Prep Time 10 min
Total Time 60 min
Servings 4

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

You’re cooking in classic French style when you make this recipe. A sauté is a dish in which food is first cooked in a skillet, or sautoir, then sauced with the pan drippings and simmered with aromatic vegetables.

Pearl onions can be time consuming to peel. It will be easier if you pour boiling water over them a few minutes before slipping off the skins--and there will be fewer tears, too.

When there's no rosemary in your herb garden but plenty of thyme, just use thyme leaves instead of the chopped fresh rosemary. It's a wonderful herb to use with veal, too.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 165
Calories from Fat: 65 ),

% Daily Value

Total Fat: 7 g; 7 %
(Saturated Fat 2 g, 2 % ),
Cholesterol: 75 mg; 75 %;
Sodium: 500 mg; 500 %;
Total Carbohydrate: 8 g; 8 %
(Dietary Fiber 1 g 1 % ),
Protein: 19 g; 19 %

% Daily Value*:

Vitamin A: 100%;
Vitamin C: 2%;
Calcium: 2%;
Iron: 6%;

Exchanges:

2 Vegetable; 2 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 4/8/2010 11:28:27 PM REPORT ABUSE Lavue said:

Rating:

I love this dish!!! So full of savory tastiness. A consorte' wau fav to go!!! I just have to let my best friend know about this delicious meal!! A fortifying and excellently portioned affair, if ever there was one. By far, the best in a long while. Kudos!!! Keep up the good work!!!

This reply was: Helpful Inspiring

Posted 10/23/2006 6:48:19 AM REPORT ABUSE chef carroll fowler said:

Rating:

as a professional chef fast and easy is the way to go in many dishes; i found this recipe to be all that and most importantly,it is absolutely delicious and elegant.

This reply was: Helpful Inspiring