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.

  • 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

  • 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

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.

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.